Mexican Street Corn

February 25, 2015

We threw a surprise birthday party for one of my dearest friend’s 25th birthdays.  I have said it before, but I love community.  I love doing life side-by-side with other people.  Bobby, Savannah’s husband, secretly planned this party for her for over a month.   Our small group is a true blessing.  We get to be transparent with one another, lift one another up in prayer, learn from each other, and share endless laughs.  Savannah’s birthday was a true fiesta!

I was in charge of the Mexican street corn.  I honestly had no idea what this was until I looked it up.   I found what I thought must have been what Bobby wanted me to bring, crossed my fingers, and made it.

I absolutely loved this, and I got really good feed back from the party-goers.


  • 4 ears of corn (I used frozen since corn is not in season)
  • 1/2 cup mayo
  • 1.5 c sour cream
  • 1/4 cup fresh cilantro leaves, chopped (I used dried because they were out of cilantro)
  • 1 cup freshly grated Parmesan (I used the kind you put on spaghetti, haha)
  • 1 lime, juiced
  • Red chili powder
  • limes for garnish (optional)

You can use a grill or a cast iron skillet.


  • Thaw the ears of corn and then bake for about 20 minutes to soften the corn.
  • In an iron skillet or a grill,  char the corn on each side.
  • Put the corn back into the oven for another 10-15 minutes.
  • Make sure the corn is hot to touch.
  • While the corn in in the oven, mix together the sour cream, mayo, and cilantro in a large bowl.
  • Take the corn out of the oven, slather the corn with the mixture.
  • Sprinkle with red chili powder and parmesan.
  • Squeeze with lime juice.
  • Eat and enjoy.

To be honest, I didn’t measure anything.  I just eyeballed all the ingredients.  I like spice so I went heavy on the chili powder.

You will want to add salt and pepper to taste.

I hope you enjoy this as much as we did.

Let me know if you try this! I’d love to hear how it worked out for you. 


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