Barista Mexican Street Corn

Yields 4-6 servings


1 Jar of Bellisari’s Barista Sauce

7 ears of corn

1/4 cup of mayonnaise

1/2 cup of sour cream

1 cup of grated jack cheese

1 cup of grated Parmigiano-Reggiano cheese

1 knob of butter for greasing

1 egg

a handful of chopped cilantro

wedges of limes

a handful of crumbled cotija cheese


Preheat the oven to 350 degrees.  Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Cut the corn off the cob and add corn to the mayo mixture. Stir to combine.  Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 35-40 minutes.  To serve drizzle Bellisari’s Barista Sauce, sprinkle cotija and cilantro.

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