Mexican Street Corn On The Cob

Nestled on 1.5 miles of stunning coastline and magnificent dunes, Diamante Cabo San Lucas is a paradise of beauty, privacy, luxury and world-class service.

Mexican Street Corn On The Cob

Prep Time

-  

Cook Time

-  

Serves

6 people

Just in time for Cinco de Mayo, a delicious Mexican Street Corn on the Cob recipe shared by Chef Israel Reyes of Diamanete Cabo San Lucas. Nestled on 1.5 miles of stunning coastline and magnificent dunes, Diamante is a paradise of beauty, privacy, luxury and world-class service.

Just in time for Cinco de Mayo, a delicious Mexican Corn on the Cob recipe shared by Chef Israel Reyes of Diamanete Cabo San Lucas. 

Mexican Corn on the Cob. Photo: Diamanete Cabo San Lucas.

This Mexican Street Corn on the Cob was created by Chef Reyes to put some fun and flair into your Cinco celebration!

Ingredients

  • 6 yellow sweet corn on the cob
  • 1 tablespoon kosher salt
  • 4 oz. unsalted butter
  • 4 leaves of Epazote (Mexican herb)
  • Sufficient to cover corn Water for cooking
  • 6 thick wooden sticks
  • 2 cups finely grated Cotija cheese
  • 1 cup mayonnaise
  • 3 tablespoons Salsa Valentina

Preparation

  • 1 Place the corn in a pot. Add water until the corn is completely covered with water.
  • 2 Add salt, butter and Epazote leaves.
  • 3 Allow to cook on medium heat for 15 minutes. Drain the water.
  • 4 Push the wooden sticks into the thickest center of the cob. Holding the cob on the wooden stick, spread mayonnaise on the corn and roll in to Cotija cheese.
  • 5 Place the corn on the cob on a plate. Served with Salsa Valentina.

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