Grilled Mexican Street Corn


Make the most of the late season sweet corn from one of our Harvest producers with this simple but tasty recipe. For an extra kick, garnish with some freshly chopped chilli.


This corn gets grilled and slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder.  This is one of the best corn recipes you will eat!

4 ears corn (Elphin Grove Farm, Mooreville Gardens)
½ cup mayonnaise
1½ cups sour cream
¼ cup freshly chopped cilantro (coriander) (Laos Fresh Farm, Steve’s Vegies, Tamar Valley Hydroponics)
1 cup freshly grated Parmesan (alternatively use a hard cheese such as Pecorino from Southern Sky Cheese Company)
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish

Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.

In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

Serves 4