Chrissy Teigan’s Favorite Recipe

Chrissy Tiegan's Mexican Street Corn Recipe

This recipe is easy for a simple side or a snack, not to mention they're also great for parties. A great side dish for a Mexican cuisine dinner.


  • BBQ Grill
  • Cast Iron Skillet
  • Food Processor


  • 4 ear Corn (shucked and cut in half)
  • 1/2 cup Cotija Cheese
  • 1/2 cup Parmesan Cheese
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil
  • 2 tbsp Mayonnaise
  • 1 dash Cayenne
  • Cilantro and Lime (for garnish)


  • Shuck corn and cut ears in half in the middle, making two small pieces the same size.
  • Coat corn with olive oil, then sprinkle with salt.
  • Place cheese in a food processor on pulse mode until it creates a fine crumble.
  • Mix the cheeses and place on a plate, then add a sprinkle of pepper and set aside.
  • On high heat, cook the corn on an cast iron skillet for cooking indoors or a BBQ if you're cooking on the grill.
  • Place the corn on the grill or skillet for 10-12 minutes while rotating every 2-3 minutes.
  • Once the corn is cooked evenly, remove from heat and get the plate of cheese mix ready.
  • Quickly coat the corn with mayonnaise using a light brush.
  • Start rolling each piece of corn in the cheese mixture.
  • For a spicy option, sprinkle the corn with cayenne or other preferred spices.
  • Serve and enjoy!