recette, facile, elote, maïs, mexicain
25 minutes • 3 servings


Discover our Mexican Street Corn Firebarns, an explosion of spicy flavors. Corn on the cob is grilled and coated with a creamy blend of mayonnaise, sour cream, lime juice and our Firebarns Original hot sauce. Topped with El Paso Tex-Mex spices, chopped cilantro, chili powder and crumbled cheese, these cobs are served with lime wedges for a touch of freshness. Perfect for a vibrant and tasty accompaniment!


  • 6 ears of corn
  • 3 tbsp. tablespoon of mayonnaise
  • 3 tbsp. tablespoon of sour cream
  • juice of a lime
  • 2 tbsp. tbsp coarsely chopped coriander
  • 2 tbsp. tbsp El Paso Tex-Mex spice
  • 1 C. tbsp Original Hot Sauce
  • 50g crumbled Cotija, Feta or Parmesan cheese
  • Lime wedges for serving
  • Coriander to sprinkle before serving


  1. On the BBQ over high heat, place the cobs on the fire for about 10 minutes until the leaves become slightly burnt.
  2. Peel the leaves, leaving them attached to the end of the cob. Return the corn to the BBQ for a few minutes to grill the kernels on each side.
  3. In a bowl, combine mayonnaise, sour cream, lime juice, cilantro and Original Hot Sauce.
  4. Using a brush, brush the cobs on each side with the mixture and place on a serving plate. Sprinkle with cheese and coriander before serving.

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