Colombian Mazorca Desgranada with Cheese and Bacon

Why You’ll Love This Recipe

• Classic Colombian street-food flavor at home: smoky corn, melty cheese, and sweet-tangy sauces.
• Flexible toppings: choose crisp bacon or juicy shredded chicken—or make it veggie.
• Fast and friendly: simple sauces, weeknight timing, and easy-to-find ingredients.
• Big crowd appeal: serve in cups or bowls for game day, parties, or summer cookouts.

Grocery List

• Produce: 6 ears corn, 1 lime, cilantro, green onions (scallions)
• Dairy: Unsalted butter, shredded mozzarella (or queso doble crema), mayonnaise
• Pantry: Bacon or cooked shredded chicken, ketchup, pineapple juice, granulated sugar, vinegar (white or apple cider), cornstarch, smoked paprika, kosher salt, black pepper, vegetable oil, optional potato sticks or crushed plantain chips

Full Ingredients

Corn Base

• 6 ears fresh sweet corn (husks removed) or 4 cups (600 g) corn kernels
• 1 tbsp vegetable oil (for grilling or skillet)
• 3 tbsp unsalted butter
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (optional but delicious)

Cheese

• 1½ cups (150 g) shredded melty cheese such as mozzarella, queso doble crema, Oaxaca, or Monterey Jack

Protein (choose one)

• Bacon: 6 slices (about 5 oz/140 g), cut into 1/2-inch pieces
• Chicken: 8 oz (225 g) cooked shredded chicken (rotisserie works great); if starting raw, 1 small boneless skinless breast (8 oz/225 g)

Salsa Rosada (Pink Sauce)

• 1/2 cup (120 g) mayonnaise
• 1/4 cup (60 g) ketchup
• 1 tsp fresh lime juice
• Optional: 1/2 tsp hot sauce or a pinch of cayenne

Pineapple Sauce

• 1 cup (240 ml) pineapple juice
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (15 ml) white or apple cider vinegar
• 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) water
• Pinch of kosher salt
• Optional: 1/2 tsp yellow mustard for a classic street-stand note

Toppings and Garnish

• 2 tbsp finely chopped cilantro
• 2 tbsp thinly sliced green onion
• Optional crunch: 1/2 cup potato sticks or crushed plantain chips
• Lime wedges for serving

Step-by-Step Instructions

Step 1: Make the sauces first

For salsa rosada, whisk mayonnaise, ketchup, and lime juice in a small bowl until smooth. Add hot sauce if using. Cover and refrigerate (up to 1 week). For the pineapple sauce, add pineapple juice, sugar, vinegar, and salt to a small saucepan. Bring to a simmer over medium heat, then whisk in the cornstarch slurry. Simmer, stirring, for 6–8 minutes until glossy and slightly syrupy, like warm maple syrup. Stir in mustard if using. Keep warm on low or cool and refrigerate (up to 1 week).

Step 2: Cook the bacon or chicken

For bacon, place the diced pieces in a cold skillet and set over medium heat. Cook, stirring occasionally, 8–10 minutes until deeply golden and crisp. Transfer to paper towels; reserve 1 tsp bacon fat for flavor if you like. For chicken, use cooked shredded chicken and warm it in a skillet with 1 tsp oil and a pinch of salt for 2–3 minutes. If starting with raw chicken, quick-poach: place the breast in a saucepan with 2 cups water and 1/2 tsp salt. Bring to a bare simmer, cover, and cook 12 minutes or until the thickest part reaches 165°F/74°C; shred.

Step 3: Grill or char the corn

Preheat a grill to 450°F/232°C (medium-high). Brush corn with 1 tbsp oil. Grill 10–12 minutes, turning every 2–3 minutes, until kernels are bright and lightly charred. No grill? Char kernels in a large dry skillet over medium-high heat 8–10 minutes, stirring, or broil whole ears 6 inches/15 cm from the heat for 6–8 minutes, turning once.

Step 4: Cut the kernels

Let the ears cool just enough to handle. Stand each ear in a large bowl and slice downward to remove the kernels (you should have about 4–5 cups). If using frozen corn, measure 4 cups and char as above.

Step 5: Butter and season the corn

In a wide skillet over medium heat, melt the butter. Add the hot kernels, salt, black pepper, and smoked paprika. Toss and heat through for 2–3 minutes so the butter coats every kernel and the seasoning blooms.

Step 6: Melt the cheese

Reduce heat to low and sprinkle the shredded cheese evenly over the corn. Cover for 1–2 minutes until the cheese is just melted and stretchy but not greasy. Gently fold once or twice to marble the cheese through the kernels without breaking the strands.

Step 7: Assemble and serve

Spoon the cheesy corn into 4 warm bowls or paper cups. Top with crisp bacon or shredded chicken. Generously drizzle with salsa rosada and then with the golden pineapple sauce. Shower with cilantro and green onion, and add crunchy potato sticks if you like. Serve immediately with lime wedges.

Pro Tips

• For maximum flavor, char the corn until you see dark speckles—those little blisters are smoky sweetness.
• Keep sauces slightly warm so they flow in beautiful ribbons and do not seize on cold surfaces.
• Cover the skillet briefly to melt the cheese; over-stirring can turn it oily instead of stretchy.
• Squeeze bottles make picture-perfect drizzles for both sauces.
• If using frozen corn, do not thaw—char from frozen for better caramelization.

Variations

• Creamier style: Stir in 2–3 tbsp heavy cream with the butter before adding the cheese.
• Spicy maicitos: Add minced jalapeño or a drizzle of aji picante to the corn, or use hot paprika.
• Vegetarian swap: Skip bacon and sauté 6 oz (170 g) chopped mushrooms in butter until browned, then fold in.

Storage & Make-Ahead

Make the sauces up to 1 week ahead and refrigerate. Cook bacon or chicken up to 3 days ahead; store separately and re-crisp or rewarm before serving. The cheesy corn is best fresh, but you can refrigerate the corn base (without cheese) up to 2 days; reheat in a skillet with a splash of water, then add butter and cheese and proceed. Fully assembled leftovers keep 1 day; reheat gently over low heat. Freezing is not recommended.

Nutrition (per serving)

Approximate values: 560 kcal with bacon (or 520 kcal with chicken), 33 g fat, 44 g carbohydrates, 26 g protein, 3 g fiber, 930 mg sodium. Values will vary with cheese choice, sauce amounts, and protein selection.