Summer Street Corn

It’s sweet summertime and the farmers markets are starting to flourish with so many delicious locally grown veggies, fruits and more.  I am loving the abundance of produce that’s not only growing in my garden but also stocking the markets.

I’ve started a “Farmer’s Market Friday” Live edition on my personal Facebook page ( I welcome you to connect and check it out) every week.  It’s been so fun to spotlight a different ingredient that can be found during the different seasons.  Shopping local, eating with the seasons and supporting your farmers, small businesses and community.  While building your health and immune system.  Yes, dirt is good my friends.

Today my spotlight was on the incredibly delicious local sweet bi-color corn.  Maryland is definitely known for crabs and corn!  We welcome you to visit our state and be the judge.  I don’t think you will be disappointed. 😋

When I started to see corn come more fruitful (due to a colder and rainier spring), I wanted to “jazz” up a fun corn recipe.  Yes, shucking corn is fun with family and it creates great memories but I also remember the mess.  SO, I am sharing a SIMPLE tip for cooking corn and one of my favorite “healthy twist” recipes for Street Corn.

Y’all Ready to Dig In??? Let’s Go….

OK, so first we have to look at where to buy the corn.  For me , I shop local and I seek out the best.  If y’all are in the Maryland area, The Jefferson Corn Stand is known for the sweetest most incredible corn.  I welcome you to learn more about them at Jefferson Corn Stand

After getting the number one ingredient, I started to think about different businesses and friends that I could support and use their products for the recipe.  After a fabulous morning connecting at the farmers market, I started to talk with some of the vendors which whom I am friends with.  I was sharing my Farmer’s Market Friday recipe and asked if they had anything that would compliment.  It all aligned as I chatted with the owner of  Olive and Basket as she shared that she had a Tex-Mex Street Corn Seasoning.  It was a prefect fit!   Then I went to visit Pleasant Hill Produce who supplied an incredible cheese from Caprikorn Farms.

Needless to say, I had a blast with the different vendors and always love connecting with my local friends, farmers and small business owners.  If y’all want to hop over to Facebook, you can check out todays video.  I will also share the recipe below.  I would love to hear your feedback if you try it.  It’a so good!! 😋


Summer Street Corn 


6 ears of corn (see below for simple cooking instructions)

Oil, Butter or Butter oil

3 tablespoons greek or goat yogurt (you can sub sour cream if you like)

1 tablespoon mindful dressing or a mayo alternative

1/4 teaspoon chili powder

1/4 cup cheese of choice (cotija, quest fresco) I used the fest goat cheese from Caprikorn Farms

Street Corn Seasoning

Fresh Cilantro

Lime wedges


So, my “Go-To Easy Way to Make Corn” Is… Peel off a few of the tough outer layers and bake (husk on) on a baking sheet or rack for 30 minutes at 350 degrees.  Easy Peasy! The husks and hair fall right off.  You can also grill it.

For Grilling:

Preheat and oil to a medium-high heat.  Make sure your grill grate is well oiled.  While grilling your corn, turn occasionally for about 10-15 minutes, until fully cooked and charred.

For Roasting:

Pre-heat oven to 350 degrees.  As above, separate and disregard the outer tough layers.  On a baking sheet or on the rack, roast your corn for approximately 30 minutes.  You do not need to turn them.  Once done and removed, let them cool for a few minutes.

If you’re roasting your corn, you can finish them on the grill or char them on a gas stove (see video).  Keep it safe and simple.

Pulling It Together:

Once your corn is cooled and charred (if you choose to do so), set it on a plate.  Lightly baste with oil, butter or whatever you choose.  Mix the yogurt and mayo ingredients to tase and sprinkle in the chili powder for some heat and color.  Baste the corn with the combo and finish with the cheese, seasoning and cilantro.  Sprinkle with the fresh lime and leave some more for garnish.


It’s that easy my friends.  Super simple, supporting local and enjoying the health benefits of the summer season.


P.S. I would love to hear if you try this recipe.  I welcome you to connect here or on social.



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