Vermont Street Corn

By Jimmy Kennedy, & Justin Brouillard
Cook Ambassadors

Mexican street corn has become a very popular item over the past few years. The first time I saw it was at a food truck festival, and it seemed like over half of the trucks there offered it on their menu. While freshly buttered sweet corn is hard to beat, street corn could very well be the best way to eat corn on or off of the cob. Like a lot of recipes, there are dozens and dozens of variations, and this one is yet another take on what’s considered the original recipe. I call it Vermont street corn because we use Vermont-made yogurt to substitute for the mayonnaise, Vermont-made cheese to fill in for the cotija cheese and Vermont sour cream. Whether you make this recipe or your own variation, it’s perfect for the campsite over an open fire.


  • 4 ears sweet corn, shucked
  • 1/2 cup Cabot Alpine Cheddar or your favorite cheese, finely grated
  • 1/4 cup Cabot Greek Yogurt or your favorite plain Greek yogurt
  • 1/4 cup sour cream
  • 1/2 cup cilantro, finely chopped (1/4 cup for mixture and 1/4 cup for garnish) 
  • 2 bulbs garlic, minced
  • 1 teaspoon chili powder (1/2 teaspoon for mixture and 1/2 teaspoon for garnish)
  • 2 limes,1 juiced and zested and 1 cut into wedges


  1. Start a charcoal fire, light a propane grill or place a grill over a campfire. 
  2. Make the street corn mixture by putting all of the ingredients except for the corn, the lime wedges and the cilantro and chili powder reserved for garnish in a medium-size bowl. Mix very well until all of the ingredients are well-incorporated. 
  3. When the grill or fire is nice and hot, place the corn directly on the grill and cook, rotating occasionally, until the ears are slightly charred and hot. While the corn is grilling, I like to put about three-quarters of the street corn mixture onto a plate and spread it out a little with a fork or spoon. 
  4. When the corn is done, remove one ear using tongs or forks and place it in the mixture on the plate. Roll it back and forth a few times until the corn is lightly coated. Place on a clean plate and repeat with the other ears until they have all been rolled in the street corn mixture. At this point, I like to spoon a little extra on top and add a little more cilantro and chili powder. Serve with the lime wedges and enjoy. 

Yield: 4 servings
Prep time: 5 to 10 minutes
Cook time: 15 to 20 minutes

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