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  • ​4 corn cobs, husks and silk removed

  • 2-3 tbl of Southwest Select

  • ¼ cup mayonnaise

  • ¼ tsp minced garlic

  • ¼ cup Mexican Crema

  • The juice of 1/2 a lime

  • 2 tsp cilantro, chopped

  • Desired toppings


  1. If using a skillet, pour a dash of olive oil in the skillet and heat on medium heat. 

  2. Cook the corn about 3 minutes, then turn and continue cooking.

  3. If using a grill preheat the grill. Place the corn directly on the grill and cook for about 3 minutes, then turn the corn to continue cooking other sides.

  4. Continue this until all sides are cooked. 

  5. While the corn is cooking,  add the Mexican Crema, mayonnaise, minced garlic, Southwest Select Seasoning, lime juice, and chopped cilantro into a small bowl. Stir together until combined. 

  6. After the corn is cooked, plate it,  brush or spread the sauce onto the entire corn cob. 

  7. Add toppings as desired: Cotija or queso fresco, cilantro, pickled onions, chives, pomegranate seeds, a sprinkle more of Southwest Select, and additional lime juice.

  8. Enjoy as an easy side for Taco Tuesdays or as a delicious appetizer for any occasion, pair it with a white including Sauvignon Blanc or Pinot Grigio!

Mexican street corn, southwest select
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