Monday, July 13, 2015

Jimmy Crack Corn....Mexican Street Corn

Now I have been making this for the past several years with various results but after several different versions I have settled on this one. This corn is good. So good people call it crack corn. I made this for On the Plate when we were doing summer BBQ dinners and people just loved it. Back then in NYC not very many people were familiar with this. However, in California where my business partner was from they had known about this for years. This is not really traditional street corn because I use parmesan cheese and not Cojita cheese which is the real deal. You can use whatever you like this is just easy for me cause I always have a big chunk of parmesan in my fridge. So give this a try for your Summer corn fest. Cheers.

Mexican Street Corn


6 to 8 ears of corn
3/4 cup mayonaise
1/2 to 3/4 cup grated parmesan cheese ( Grand Padano)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 tablespoons chili power plus more for garnish
Several shakes of hot sauce
juice of one lime
lime zest and chopped chives or cilantro for garnishing


Peel back the corn husks and reveal the ears
Make sure the hair is gone and thin the leaves out a little
Place a large piece of foil on a baking sheet
Oil the corn and place on the foil with the husks hanging off the sheet
Heat oven to 375
Cover Corn with another foil sheet and seal edges leaving the husks outside the foil
Bake corn for 45 mins to one hour

Mix the mayo with half the cheese, garlic powder, the salt, chili powder, hot sauce and lime juice

When corn is done remove from oven
Slather the corn with the mayo mixture
Then sprinkle with the parmesan cheese
Garnish with more chili powder and lime zest and the cilantro or chives


  1. #personalfoodheritage #undergroundrestaurantchef

  2. #personalfoodheritage #undergroundrestaurantchef