Mexican Street Corn (off the cob)

Its been a few days since I posted a Mexican-style recipe, so obviously I’ve got to step up my game.  I love the corn on the cob you get at Mexican restaurants, but its never enough!  And also I hate when it gets stuck in your teeth.  These two problems are solved in this amazing Mexican street corn.  


Ridiculously simple, and even more delicious, cutting the corn off the cob allows you to enjoy the toppings without worrying about them falling off.  I’ve substitute the more traditional cotija cheese with feta, because I couldn’t find cotija at the supermarket.  If you can find it, use it!  Its delicious and more traditional, but the feta is a good stand-in.

Mexican Street Corn (off the cob)


  • 8 cobs of corn
  • 3 Tbsp melted butter
  • 3/4 cup chopped cilantro
  • 100g feta
  • 2 limes
  • 2 pinches of salt
  • 1/2 - 1 tsp chilli powder


  1. Heat BBQ on medium high. Grill corn, frequently turning. The corn is cooked when the kernels on the entire circumference of the cob have enlarged and become more yellow. Leave on the grill until corn has some dark char marks.
  2. Remove corn from grill and place on plate to cool slightly.
  3. Meanwhile, melt butter, chop cilantro, cut limes in half and crumble feta.
  4. Cut corn off the cobs when cool enough to touch. Toss with melted butter, then add cilantro & 3/4 of the feta. 
  5. Squeeze limes over, add salt and chilli powder to taste.
  6. Crumble remaining feta over the salad, sprinkle a bit of chilli powder, and serve.
SaladKaleigh Briggs