Mexican street corn is typically cooked over an outdoor grill and served on the cob. I’m making things super easy with this Mexican street corn bowl, topped with crumbly feta cheese and a sprinkle of chili! Prepared in under 10 minutes, this baby is spicy, tangy, creamy, and mess free! A perfect side dish for all Fourth of July festivities! 


  • 10 oz. bag frozen corn
  • ¼ teaspoon salt
  • Juice of ½ lime
  • 1 tablespoon mayonnaise
  • 1/8 teaspoon cayenne pepper (optional)
  • Minced cilantro, for topping
  • Crumbled feta cheese (optional) 
  1. Heat up a heavy-duty skillet on high heat for 3 minutes, add in the corn and toss every minute or so until the corn is slightly charred. Allow the corn to cool completely. 
  2. In a bowl, mix the seasonings with the cooked corn, then top with cheese and cilantro before serving.

Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together - after all, some of the best times are shared over a great meal. Naomi can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.