Go Back

Crazy Corn

6 servings


  • 6 ears of fresh corn, husked and rinsed
  • 1 tablespoon vegetable oil
  • unsalted butter
  • mayonnaise
  • 1 cup crumbled cotija or queso fresco, farmers cheese or a mild Feta
  • 3 limes, halved to squeeze on top
  • Salt to taste
  • Dried ground chile piquin or a Mexican mix, or to taste

To Prepare

  • Brush the ears of corn with a bit of oil. Place over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning them every 3 minutes or until the corn is down, anywhere from 9 to 12 minutes. Remove from the heat. Alternatively, you can simmer the corn in water until tender.
  • Let everyone decide what they want on their crazy corn. You can stick the corn on corn holders or a wooden stick.
  • The traditional way is to spread butter and a layer of mayonnaise. Then the corn is thoroughly "breaded" with the crumbled cheese, sprinkled with salt and ground chile and finally, drizzled with freshly squeezed lime juice.