Mexican-style Corn with Feta and Lime is next level corn. If it's new to you you've just gotta try it! The cooked cobs are slathered with a spicy mayo that gives this recipe some kick. It is then topped with crumbled feta cheese and a final squeeze of lime for the perfect contrast. Corn season is short so don't miss this one!
If you're looking for ways to use all the late summer produce, including this corn, I'd recommend zucchini fritters and zoodles for zucchini. Icy cold gazpacho is top of mind for juicy tomatoes, or bocconcini-tomato skewers - always a hit. Work any or all of these recipes into a farm-to-table dinner and celebrate summer and end your meal with a Fresh Fruit Pizza.
Ingredients
August is the month for corn. Some people say the pot of water should be boiling before you run out to the field and pick the corn. That will never happen in my kitchen but I will definitely stop at a roadside stand and buy local corn.
- Corn on the cob - The fresher the better. If someone took the husks off for you then it isn't the freshest.
- Mayonnaise or Miracle Whip - It's another experience after butter.
- Cayenne pepper - We like a little heat!
- Feta cheese - This cheese keeps well in the fridge and is a staple in mine.
- Limes - They've got to be fresh.
See recipe card for exact amounts.
Variations
Serve it on a buffet - Rather than serving individual cobs put this on a buffet table. It's no more messy than chicken wings and people love it! Simply break the cobs into pieces before cooking and follow the directions in the recipe.
Grilled Corn - Grill the corn to add some char and smoke making this recipe a version of Mexican street corn.
Cheese - Feta is actually a substitute for Mexican cojita, a semi-hard, slightly aged cheese used on Mexican street corn. It crumbles like Parmesan but has a stronger, saltier flavour.
Frozen Feta - Lately I've been seeing videos of someone grating frozen feta cheese on watermelon. If you think that would be fun try it! People love watching you add the finishing touch to a dish they are about to eat. You never know, it might become a viral video.
Top Tip: Dinner Club
Start a Gluten Free Dinner Club with like minded friends or to find like minded friends. My Dinner Club, fonderly referred to as Gourmet, has been meeting for over 30 years. Kathy was the first one to phone and say, “I emailed you the menu” and this recipe came from that dinner. It was a hit and we all added it to our list of favourites. I serve it up to rave reviews year after year.
Corn with Feta and Lime
Ingredients
- 8 corn cobs, husked
- ¼ cup mayonnaise or Miracle Whip
- ⅛ teaspoon cayenne pepper
- ¼ cup crumbled feta cheese
- 2 limes , cut into wedges
Instructions
- Combine mayonnaise and cayenne pepper. Set aside.
- Bring large pot of water to a boil. Add corn and cook for 8 minutes with the lid on. Drain.
- Spread spicy mayo on hot cobs, sprinkle with feta and garnish with lime. Serve immediately.
Notes
Nutrition
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Steshni Corea
This is the best way to eat corn