Mini Mexican Street Corn Recipe

This recipe always takes us back to summer days California and Mexico. The street venders would always have fresh boiled corn with cheese and spices. At home some times we make this miniatures version for convenience or for parties and it is jut as delicious but a little easier to eat on the move.


2 Packs Baby Corn
3 Tablespoons Mayonnaise
5 Sprigs of Fresh Cilantro/Coriander Finely Chopped
1 Tablespoon Smoked paprika
¼ Cup Grated Parmesan Cheese


Step 1

Wash the baby corn and insert tooth into the center of the cut end of each baby corn. In medium sauté pan sauté the baby corn until it is lightly brown. Remove them from the heat and set to the side.

Step 2

Brush each corn with mayonnaise using the backside of a spoon. Corn should be lightly covered in mayonnaise to where you can still see the corn in some spots, but it should still have enough mayonnaise to hold the toppings in place.

Step 3

Sprinkle parmesan cheese on each corn making sure to cover each side completely. Then lightly sprinkle on smoked paprika. Next sprinkle with cilantro and serve warm.

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