Side dish • Mayo-free
Walker Brook Mexicorn
A mayo-free Mexican street-corn style side that goes with just about everything.
Ingredients
- 6 ears corn, husked
- 3 Tbsp butter, melted
- 1 to 2 limes
- 1/2 to 3/4 cup cotija or crumbled feta
- 1 to 2 tsp chili powder or Tajín
- 2 Tbsp chopped cilantro — optional
- Salt and black pepper to taste
📄 Printable Trail Tater PDF
The matching new-design printable is in the Trail Tater recipe library. We’re wiring the website download buttons to the cleaned-up library as the Kitchen expands.
The matching new-design printable is in the Trail Tater recipe library. We’re wiring the website download buttons to the cleaned-up library as the Kitchen expands.
Trail Tater Method
- Grill or roast the corn until hot and lightly charred in spots. Turn it as needed so it cooks evenly.
- Brush the hot corn with the melted butter.
- Squeeze lime juice over the corn while it is still hot.
- Sprinkle on the cotija or crumbled feta, then add chili powder or Tajín.
- Finish with chopped cilantro if using, plus a light sprinkle of salt and black pepper.
- Serve right away, or cut the kernels off the cob and toss everything together in a bowl for an easier crowd-friendly version.
Options
- Use corn cut off the cob for easier serving.
- More lime for a brighter flavor.
- Milder: use less chili powder.
- Extra cheesy: add more cotija or feta.
- Serve with burgers, burritos, chicken, brats or BBQ.
No mayonnaise, no mustard, no problem. Butter, lime, cheese and seasoning do all the heavy lifting here.