A great, simple side to keep the family happy

PREP TIME: 5 mins
COOK TIME: 5 – 10 mins
IDEAL FOR: sides, snacks

New York, New York

I came across this easy-to-do-crowd-pleaser when I was lucky enough to live in NYC for 18 months, back in 2010. I was there to set up a satellite office for my old company.

I pretty much grew up watching Ab Fab and Sex and the City so this short stint in Manhattan was my chance to live out a bit of Carrie, Samantha, Miranda and Charlottes’ ‘lives’…

… but with 4 less friends (/no friends. lol). Oh well.

Because of this, the West Village, Carrie’s haunt, is where I based myself.

From here I ate my way in and around the local streets, full of incredible little independent restaurants, cafes and cocktail bars.

Ordinarily, if I needed New York’s best steak, I’d have to go a bit further afield and hunt out some of the classic old steakhouses Manhattan had to offer.

Including places like, Keens, opened back in 1885. Or Sparks, famous for being the site where the Gambino family mobster Paul “Big Paul” Castellano, was killed in 1985.

This is where I’d meet the most knowledgeable waiters who’d been working in establishments like these for 30 years or much more.

Along with great stories, they all had their own special, worn out steak knife and would proudly exclaim, “I’ve had this knife since 1969…”.

Mary’s Fish Camp and my intro to Mexican style street corn

Back in the West Village, corner of Charles and West 4th Street, there is a little place I fell in love with called, Mary’s Fish Camp.

You’re quick to notice the lack of ‘steak’ or anything ‘meat’ in this restaurant name, coming from a blogger of all things meat such as myself…

This is true but I’ve never said we should eat meat every single day.

‘Variety’s the spice of life’ and a healthy balance is well advised.

Aside from the lobster claws, crab linguine and all things that are seafood heaven, Mary’s Fish Camp was also the place for a street-style-Mexican-Spicy-Corn-on-the-Cob. And wow!.. it was a taste revelation for me and so so simple.

An easy-to-do-crowd-pleaser; yes, spicey corn on the cob

I’ve made this side for countless meals and without a doubt, it’s a winner whether you serve it up alongside a quick family meal, to the masses or as a snack to keep the wolves from the door.

So then, here’s my take on this mouth-watering spicy corn on the cob that I tasted all those years ago…and thanks Mary’s Fish Camp for the intro!

I usually just grab what’s in the cupboard for this as it’s not complicated. But, below, I’ve added some other takes on this well-known Mexican street food for you to try.

Try it…

Spicy corn on the cob Mexican ‘style-y’

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 6 people
Cost £


  • 3 corn on the cob break into halves
  • 1 tbsp paprika per corn or enough to properly cover each corn
  • 2 tblsp olive oil drizzle over for cooking
  • butter enough to melt over the corn at the end of cooking to make glossy and delicious
  • grated Parmesan enough to cover each corn
  • salt and pepper for seasoning
  • chopped coriander for serving
  • 1 tbsp mayonnaise per corn Optional
  • feta cheese to crumble for serving Optional
  • sprinkle of chilli powder for serving Optional


  • Boil your corn first – it speeds things along
  • Drizzle some olive oil over the corn. Then sprinkle paprika and some cracked pepper over each of them and using (clean) hands, smother it all over the corn – it can be a little messy so have a kitchen towel close
  • Place the corn halves into a roasting tray and pop them under the grill/onto the BBQ for a few minutes until they look nice and shiny (3 – 5 mins). You may need to turn them once.
    (Remember the corn is already cooked so you just want to see the paprika and oil coming together to get in between all the kernels)
    I also add a little butter to let melt all over them for another minute but that's optional
  • Once you're happy, take them out and place on a serving plate, then grate Parmesan over the top and sprinkle with some coriander.
    **if you want to add a few more calories to the corn, below is an added step…
    Optional (but delicious)
    You can make a bit richer and closer to the Mexican Street food version –
    Follow the above but before you plate up, smear 1 tablespoon of mayonnaise (or as much as you like really) over each of the corn with a spoon.
    Then place on your serving plate and sprinkle a little chilli powder, grated Parmesan and crumble feta cheese over the top with some chopped coriander.

  • Serve…. with paper towels – they are juicy, messy and very worthwhile!