Southern Street Corn

As great as street vendor-style corn is, you can’t always get the real thing. Good thing you can make a convincing lookalike at home!
  • 1 Lime (cut into 8 wedges)
  • 3/4 cup Parmigiano-Reggiano Cheese (finely grated)
  • 1/4 cup Fresh Cilantro Leaves (freshly chopped)
  • 3/4/ cup Cotija Cheese (crumbled)
  • Cayenne Pepper (for taste)
  • 1/2 tsp Ground Black Pepper
  • 2 tbsps Mayonnaise
  • 4 ears Corn (husked and halved)
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil


  • Heat a cast-iron skillet on high.
  • Combine the cotija and parmesan with the black pepper in a dish.
  • Lay out the corn pieces on a clean surface, then use a cooking brush to brush oil onto it.
  • Fit as many pieces of corn possible into the skillet, then salt to taste.
  • Turn the corn over every two minutes to keep things even. Do this for 8 minutes.
  • While the corn is still hot, brush a little bit of mayonnaise over them, then roll them in the cheese mixture from step 2. Sprinkle on the cayenne pepper to taste.
  • When all the corn is prepared, serve on a platter garnished with cilantro and lime wedges.