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4500 km is a long way to go for a taste of home.

This is how Maria Cordova-Lorrain –  born and raised in Mexico – felt living in her adopted home of Rockland, Ontario. Maria longed for seasonings to recreate the tantalizing dishes of her youth. So, if Maria couldn’t go to Mexico for the food she loved, she would bring Mexico to her. Maria and her husband Patrick, who are both trained chefs, began experimenting with seasoning blends to find that authentic taste of Mexico that she knew and loved. And so, this is how Nouri+Bites, an original line of Mexican spice blends, was born.

Maria and Patrick are now in their 7th year of business and are deeply committed to making food that nourishes people, body and soul. In their early days, Maria and Patrick connected with consumers directly, selling at farmer’s markets in the Rockland area. Today, they have evolved their business, selling to regional gourmet and grocery retailers.

One of Maria and Patrick’s most popular dishes for customer sampling is Mexican Street Corn. It’s made with Nouri+Bites Mexican Seasoning Salt and is an absolute winner. Here’s the recipe so you can try it for yourself:

Mexican Street Corn Wedges

Yield: 8 wedges

2 Ears of fresh corn (husked)

1 Tbsp Avacado or Olive oil

2 tsp Nouri+Bites Mexican Seasoning Salt

Chipotle Mayo

1/2 cup of Mayo (or Vegan substitute)

1-2 tsp of lime juice (adjust to taste)

1/8-1/4 tsp of chipotle powder or 1 tsp of chipotle in adobo sauce (adjust to taste)

1 tsp Nouri+Bites Mexican Seasoning Salt (adjust to taste)


3 Tbsp of Halloumi or Feta cheese (or vegan substitute)

3 Tbsp of fresh cilantro, chopped


Preheat your oven at 375°F/190°C

  1. Clean the corn and cut into wedges/strips

-Peel and discard the corn husks and fibres. With a sharp knife, cut off the bottom 1 cm or so, creating a flat base.

-To cut corn, stand it up vertically with the wider part against the table and chop in half, then chop thoe halves into quarter. Keep your hand above the knife. Place your left palm above where the tip end of the knife is, while holding the knife handle firmly with the other hand for better leverage.

2. Season corn wedges

-In a small bowl, combine the oil and Nouri+Bites Mexican Seasoning Salt. Mix well.

-Brush the seasoning mix over the chopped corn.

3. Bake the corn wedges

-Lay the seasoned corn on a parchment-lined baking tray and bake for between 25-30 minutes. The oven-baked corn does not curl as quickly/easily as air-fried. You may want to increase the time slightly if you want them super crispy and curly.

4. Finish the toppings and serve

-Prepare the chipotle mayo by adding all the ingredients into a bowl, mix well.

-Once the corn has finished baking, top with chipotle mayo drizzle, crumbled cheese and cilantro. Serve and enjoy a “taste of Mexico!”


Mrs. McGarrigle’s “Meet the Maker” series celebrates local food producers who care about making high-quality food products with locally and/or ethically sourced ingredients. We are proud to carry these products at Mrs. McGarrigle’s and to uplift our local economy.