Torched Mexican Street Corn


Fire up your Bernzomatic torch to give this Mexican Street Corn a flaming finish. 


  1. Spread thin layer of mayonnaise on corn covering the entire surface of the corn kernels.
  2. Season liberally with spice mixture.
  3. Spread cotija cheese over parchment paper.  Roll corn over the cotija cheese until evenly coated.
  4. Using the Bernzomatic TS4000 torch, pass flame 4 inches above corn and evenly melt and caramelize the cotija cheese.
  5. Allow to cool for 1 minute and then serve.

What You'll Need


High Heat Torch for Fast Work Times

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14.1 oz. Propane Hand Torch Cylinder

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  • 3 ears of fresh corn, blanched
  • ¼ cup high quality mayonnaise
  • ½ cup grated cotija cheese

Seasoning Spice Mixture

Combine ingredients below:

  • 1 tablespoon salt
  • ¼ teaspoon granulated garlic
  • ½ teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon sugar 
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