Off the Cob Mexican Street Corn

Lemongrass Mint Balsamic Vinegar
from 6.75
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  • 6 ears fresh corn on the cob, husked (4 1⁄2 - 5 cups corn)

  • 2 Tbsp Olive Scene Olive Wood Smoked Olive Oil

  • 2 Tbsp mayonnaise

  • 2 Tbsp sour cream or yogurt

  • 1 Tbsp The Olive Scene Lemongrass Mint Balsamic Vinegar

  • lime zest from one lime

  • 1 tsp chili powder

  • 1⁄4 tsp cayenne pepper

  • Salt and pepper, to taste

  • 1⁄4 cup crumbled queso fresco, or Parmesan cheese

  • 2-4 Tbsp chopped fresh cilantro, or parsley

  • juice from 1⁄2 of a fresh lime


  1. Preheat grill for medium high heat.

  2. Brush corn with oil.

  3. Grill corn, turning every 2-3 minutes, until slightly charred on all sides.

  4. Cool corn and cut kernels off the cob into a bowl and set aside.

  5. In a small bowl, combine mayonnaise, sour cream, balsamic vinegar, lime zest, chili powder and cayenne. Add to corn and toss to coat.

  6. Garnish with cheese, chopped cilantro, and a squeeze of lime.

Note: substitute a bag of frozen corn when fresh corn is not in season. Sauté the corn in Olive Wood Smoked Olive Oil on high heat to give it a quick char, and proceed with the recipe.