Jalapeño Mexican Street Corn

THE BIG MOO baked cheese is fantastic prepared on the grill. This esquite salad is summer in a bowl, a combination of fresh sweet corn, garlic, mayonnaise, cheese, lime, and chile.

Serves 2


    • 1 8oz package THE BIG MOO HOPPIN' JALAPĒNO
    • 4 ears of sweet corn
    • 1/4 cup Hellman's mayo
    • 1 medium clove garlic finely minced
    • 1/2 teaspoon Tajin seasoning (or ancho or guajillo chile powder)
    • Salt and pepper to taste
    • 1 lime cut into wedges


    1. Heat your grill to approximately 375 degrees 
    2. Once heated, place both your corn and Jalapeño-flavored BIG MOO directly on the grill
    3. After about 3 minutes, rotate both your corn and cheese to achieve a golden-brown, slightly charred exterior on both
    4. After about 7 minutes, remove both from the grill to a plate.
    5. Slice the corn kernels off the cob and into a mixing bowl. 
    6. Add mayonnaise, cilantro, garlic and your desired seasonings such as Tajín or chile powder.
    7. Cut your grilled jalapeño BIG MOO into bite sized pieces and toss it into the bowl and mix.
    8. Sprinkle with cilantro leaves.
    9. Add a squeeze of lime.
    10. Serve immediately.

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