Eat this now: Mexican street corn at Saint Anejo in Winter Springs


Sweet, juicy, creamy, tangy, crunchy — these ears have it all. - HOLLY V. KAPHERR
  • Holly V. Kapherr
  • Sweet, juicy, creamy, tangy, crunchy — these ears have it all.
If you've ever been to Mexico (especially Mexico City), you'll know that this moniker isn't some kitschy attempt to tap into the food truck trend. Aside from tacos, Mexican street corn is really one of the best things you could possibly eat from a cart when you're south of the border (or in SoCal).

Saint Anejo in Winter Springs is doing it best these days, slathering Zellwood sweet corn in crema (in Mexico, they just use mayo) and crumbly cotija cheese, then sprinkling liberally with chopped cilantro and Tajin, the tangy, spicy chile-lime-salt blend that goes just as well on these ears as it does on the rim of an ice-cold chelada glass. The only real difference between these ears and the real thing is the type of corn served in Mexico, a much starchier white variety, as opposed to the sweet, juicy kernels we're used to. But that's neither here nor there — they're both muy rico.

A plate of four half-ears is only $7, so it's highly suggested you forgo the guac (it's great, but you can get good guac almost anywhere these days) and order these guapos instead. 

Saint Anejo
5248 Red Bug Lake Road, Winter Springs

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Support Local Journalism.
Join the Orlando Weekly Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Orlando Weekly Press Club for as little as $5 a month.