Aleppo Street Corn

street corn

This simple recipe, originally sold by street vendors in Mexico, has been popping up on menus all over the world recently, and its easy enough to make right at home. Chef Eddie has a few tips for how to expertly coat the kernels in all of the traditional cheesy, spicy flavors.


Aleppo Street Corn



4 ears Fresh Sweet Corn

Olive Oil / for grilling

½ C Mayonnaise

1 C Southcoast Farms® Fresh Farmer's Cheese, grated

Jansal Valley® Aleppo Chili Flakes / to taste

Kosher Flake Salt / to taste

street corn


Preheat a grill over medium flame.

Prepare corn for grilling by pealing off the outer layers of husk, leaving a few layers on closest to the cob.

Soak the corn in water for 10-20 minutes prior to grilling. This will help it to steam while it grills.

To grill, pull back the remaining husk, and brush the kernels with olive oil, then pull the husks back over the kernels. Place the corn on the grill, close the lid, then grill for 15-20 minutes, until tender.

Rotating a few times throughout.

To serve, pull back the husks, roll the corn in the mayo, then the grated farmer's cheese, then sprinkle with Aleppo flakes & kosher salt, as desired. Serve warm or at room temperature & enjoy.

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