Grilled Mexican Street corn is the best way to serve corn on the cob. Brushed with mayo mixture and sprinkled with chili powder, cotija cheese and lime juice.
Mexican food is probably one of my most favorite cuisines. I just can resist and love pretty much everything. One of my favorite things would be grilled Mexican street corn. There is a little stand outside one of the store in the town I grew up in and they always have the best corn. I don’t make it there that often, so I thought it would probably be best to make my own instead of paying $3-$4 for one.
They are so easy to make the sweet summer corn slathered with all of the yumminess makes it even more flavorful. After trying corn on the cob this way, it is hard to go back to butter and salt.
Don’t forget to pin this recipe for later because whenever you turn on your grill, you are going to want to make these.
If you don’t grill them, just boil corn on stovetop until cooked and then dry off and roll in mixture.
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- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely crumbled cotija or feta cheese plus more for serving
- 1/2 teaspoon ancho or guajillo chili powder plus more for serving
- 1 clove mediumgarlic finely minced (about 1 teaspoon)
- 4-6 ears shucked corn
- 1 Lime cut into wedges
Ingredients
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- While grill is heating combine mayonnaise, sour cream, cheese, chili powder, garlic, in 9x13 baking dish. Stir until combined and set aside.
- When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- Transfer corn to pan with cheese mixture and roll corn to evenly coat on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
