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Mexican Street Corn

Mexican Street Corn


  • 1.5 lb. corn (fresh or frozen)
  • 1/2 cup mixed peppers (mild or spicy)
  • 1/2 cup red onions
  • 1/2 cup queso fresco or feta cheese
  • A handful of fresh cilantro
  • 6 oz. Blue Moon RANCHERO DRESSING
  • 3 tsp. Blue Moon YEP! FAJITA seasoning
  • 2 tsp. Blue Moon YEP! PAPRIKASH seasoning


  • Dice your peppers and red onions.
  • Chop your cilantro.
  • Mix all ingredients together and bake in the oven at 350° for 25-30 minutes or heat on stovetop until desired crispness. We like all the veggies crunchy!