August 4, 2017

Mexican Street Corn: The Recipe You Need To Try This Corn Harvest

In the summertime, Quebec is brimming with local fruits and vegetables. Whether you are in the city or in the suburbs, you can most likely find road-side kiosks and farmers’ markets minutes away from where you live jam-packed with strawberries, raspberries, asparagus, and one of our favourites: corn! All of it coming from our region’s fields, farms and orchards–can you believe it?

If you adapt your menu to take advantage of the harvest schedule, it allows you to eat locally and, as a result, encourage your local economy and reduce your environmental footprint by cutting out the often long-distance voyage of your food. Plus, there’s nothing like the taste of fresh, naturally-grown produce!

Rosalie, the mastermind behind the food and lifestyle blog,, couldn’t agree more! And since the end of July marks the beginning of the corn season in Québec, this week (with her help) we’re offering a recipe that will take you on a culinary voyage: Mexican Street-Style Corn! This savoury snack is popular in Mexico and is so very simple to do! You grill your corn with the husk still on, remove the husk and then roll each ear of corn in the topping. For an especially authentic experience, you can use the cheese called cotija. The version we have for you today is a twist on the traditional Mexican street corn recipe, but will inspire you to take your corn on the cob game to a whole new level!

It gets even better: this recipe can be made not only on the BBQ, but on the stove top too! So all of you city dwellers without BBQs can breathe a sigh of relief, delicious Mexican-style street corn is still within reach! All you need is a cast iron grill pan with ridges and you’ll be well on your way to make this crunchy, mouthwatering corn right in the confines of your very own kitchen! Rosalie used our Remy Olivier Cast Iron Grill Pan and loved it! The square shape, lid, and ridges of this heavy duty cookware ensure even cooking and satisfying grill marks from top to bottom. It’s the perfect way to grill corn indoors!

So get ready to bite into a crunchy dish bursting with flavours!

Mexican Street Corn with Cilantro, Feta Cheese, and Avocado
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 4
Author: Rosalie Lemire
  • 4 Corn, leave the husk on!
  • 1 Avocado
  • 1 cup of mayonnaise
  • ¾ cup crumbled feta cheese + ¼ cup extra for garnish
  • ¼ cup cilantro + ¼ cup extra for garnish
  • 2 Limes
  • 1 teaspoon honey (optional)
  1. Heat the cast iron grill pan with the lid placed inside on medium heat for 5 minutes.
  2. Put the 4 ears of corn (with the husks still on) in the grill pan and place the lid on top.
  3. Grill for 10 to 12 minutes until the corn is cooked, but still crispy.
  4. Frequently rotate the corn until there are even grill marks on every side.
  5. Let them cool off on a metal rack.
  6. Shuck the corn.
While the corn is cooking, prepare your topping:
  1. Finely chop cilantro. A double-bladed chopper, like the thinkkitchen Mezzaluna Knife, will do just the trick!
  2. In a bowl, mash the avocado with a fork. Add the mayonnaise, the feta cheese, the cilantro, and the lime juice and honey, if desired.
  3. Spread the topping mixture on a big plate and roll the cooked corn in it until it’s thickly coated.
  4. Sprinkle on the extra feta and cilantro to taste. Serve the corn with lime slices on the side.
  5. Bite in and enjoy!

Helping you make the most of in-season produce, every season!

Too many passions, dreams, and interests; this is the best way to describe Rosalie’s personality. She created her blog to share the endless ideas and spirit through her favourite medium: writing. Travelling, feminism, good healthy vegetarian food… these are just some of her countless interests! Far from thinking she knows it all, Rosalie hopes that her writing, sometimes with a touch of humour here and there, can bring goodness to readers.

Visit her blog or follow her on Facebook and Instagram for more!

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