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Seeded At The Table

Sharing joy through food, community and travel.

May 23, 2014

Mexican Street Corn

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Grilled corn on the cob smothered with a creamy spread and then sprinkled with Mexican spiced cheese topping.

Mexican Street Corn - Mexican style corn on the cob smeared with a creamy spread and sprinkled with a cheesy spiced topping.It’s Memorial Day weekend and I’m in denial.  Does it seem like it came quickly this year?  Down here, kids are now out of school for the summer.  I never remember being out of school before Memorial Day.  Pretty sure we even went well into June.

Mexican Street Corn - Mexican style corn on the cob smeared with a creamy spread and sprinkled with a cheesy spiced topping.That must be because it’s Mississippi.  It’s hot here, so they let the kids out early and bring them back early August, too.  I guess that’s okay.  When do your kids end school for the summer?

Mexican Street Corn - Mexican style corn on the cob smeared with a creamy spread and sprinkled with a cheesy spiced topping.I’m guessing everyone is looking for grilling recipes this weekend.  I have a few favorite ideas already on the blog, but we can always add new ones to the list, right?  This Mexican Street Corn is the best.  I first had it a little over a year ago at one of our favorite local restaurants.  We now make it at home on our grill, because it’s super easy and amazingly flavorful.

Mexican Street Corn - Mexican style corn on the cob smeared with a creamy spread and sprinkled with a cheesy spiced topping.Whenever we turn on the grill, Ben asks if we can make this corn.  Does that tell you anything?  😉

Mexican Street Corn - Mexican style corn on the cob smeared with a creamy spread and sprinkled with a cheesy spiced topping.What are you up to this Memorial Day weekend?  We have no plans until Monday, when we leave for North Carolina for about 1 1/2 weeks.  We are spending a few days at Wrightsville Beach and then another few days in Winston-Salem.  I want to check out the restaurants, bakeries, etc while there, so please let me know if you have any recommendations!

5 from 2 votes
Mexican Street Corn - Mexican style corn on the cob smeared with a creamy spread and sprinkled with a cheesy spiced topping.
Print
Mexican Street Corn
Prep Time
5 mins
Cook Time
10 mins
Total Time
2 mins
 
Mexican style corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.
Servings: 5 servings
Ingredients
  • 5 ears fresh corn , husked
For the Spread:
  • 1/4 cup mayonnaise
  • 2 Tablespoons sour cream
  • 1/4 teaspoon garlic salt
  • Juice from one lime
For the Topping:
  • 1/4 cup grated Cotija cheese (or Parmesan or Queso Fresco)
  • 1 teaspoon smoked paprika (or chili powder if you want heat)
  • Chopped cilantro , for garnish (optional)
Instructions
  1. Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
  2. Preheat the grill to medium heat (between 350-450 degrees F).
  3. Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
  4. Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
  5. Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
Recipe Notes

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Filed Under: Family Favorites, Grilling, Side Dish

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Reader Interactions

Comments

  1. Stephanie @ Plain Chicken says

    May 23, 2014 at 9:48 AM

    I love, love, love corn on the cob! This sounds delicious! I will definitely be trying this next time we fire up the grill.

    Reply
    • Anonymous says

      November 1, 2014 at 8:50 PM

      I was at a huge flea market in Denver Colorado, and I had this for first time ever,, I tried all the toppings, even mayonnaise. it was sooooooooooooo good. I was with a Mexican friend, he and his girlfriend a friend of mine, told me it was a must try, I could have ate more then one that is for sure. very odd combinations but awesome.

      Reply
      • Anonymous says

        March 20, 2016 at 6:28 PM

        could have eaten

        Reply
        • Anonymous says

          May 10, 2016 at 6:26 AM

          You forgot your period. Let’s try being grammatically correct if we’re going to correct someone… K, Cupcake?

          Reply
          • Anonymous says

            July 1, 2016 at 11:02 PM

            There is no punctuation needed when only writing a phrase which is part of a sentence, do you understand cupcake? Make sure you can write a proper sentence when using criticism. Why does anyone find the need to be so judgemental? Just read the posted opinions

          • Marvie says

            August 7, 2017 at 12:09 PM


            The person who criticised and wrote could have eaten is criticizing you for being judgemental.
            Wow. That is like the pot calling the kettle black. Why was it necessary to be the grammar police in the first place. I just don’t get people who feel they have to correct a person they don’t even know. And manners I say.
            Thankful that the recipes are amazing

    • Joyce Mashburn says

      August 13, 2015 at 1:38 PM

      Yes!!! I Would try this. Sounds awesome.

      Reply
  2. Pat Deck says

    May 23, 2014 at 4:30 PM

    My son-in-law’s father is from Mexico, and we have visited a number of times. This corn really is sold on the street, but usually with a sharpened dowel shoved into the end so you can eat it on the stick. It is addictive! By the way, I think you mean COJITO cheese (pronounce co-HEE-toe). If you can get Mexican crema, use that instead of sour cream.

    Reply
    • Nikki Gladd says

      May 23, 2014 at 5:21 PM

      Hi Pat,
      Yes, very addictive! You can see, also, that I use wooden skewers shoved into them to eat on a stick…but sometimes forget to soak them first so they don’t just burn off. haha! Also, the cheese is actually correct as I listed “Cotija”. From what I searched, Cojito is a cocktail drink? 🙂

      Reply
      • Gina says

        July 14, 2014 at 10:43 PM

        I thought the same thing, but I looked it up too and it is cotija. However, cojito is nothing. Mojito is a Cocktail 😉

        Reply
        • Laurie says

          August 11, 2014 at 7:18 AM

          Actually, cojito IS a cocktail, its cuban like a mojito but made with coconut rum rather than white rum.

          What can you use if you can’t find cotija cheese?

          Reply
          • Nikki Gladd says

            August 11, 2014 at 7:48 AM

            Hi Laurie,
            Try using Feta.

          • Ashleigh Melendez says

            May 5, 2015 at 5:44 PM

            Our family uses Queso Fresco. Its a mexican white crumbly cheese. You can find it at your local grocery store. We buy ours either at the local mexican store OR walmart.

          • Anonymous says

            May 21, 2015 at 9:24 PM

            Try “queso fresco” it crumbles easy.

          • Papavon says

            July 4, 2015 at 4:14 PM

            I’ve made them with dried Parmesan cheese, as well, with great success.

        • bob says

          May 26, 2017 at 1:19 PM

          Yum …mojitos and corn I will have both!

          Reply
      • Myra says

        August 11, 2014 at 12:46 AM

        Try boiling the corn with salt once it’s boiled wait for it to cool & apply mayonnaise, cheese “queso fresco” & chilli powder thats the original recipe 🙂

        Reply
    • Anonymous says

      May 5, 2015 at 5:38 PM

      Cojita cheese is named for a city- Cojita, Michoacán. 🙂

      Reply
    • Anonymous says

      May 9, 2015 at 9:16 AM

      Cojito is s sweet coconut (alcohol) drink

      Reply
    • Anonymous says

      August 2, 2015 at 10:24 AM

      No the author was correct. It’s called Cotija cheese. It’s a crumbly, slightly stinky cheese. I put it in my al pastor tacos and it goes great with refried beans. And yes, creama is awesome! ☺️

      Reply
    • Anonymous says

      October 19, 2015 at 7:28 AM

      That’s the correct spelling for Cojita

      Reply
  3. traditionallymodernfood says

    May 24, 2014 at 11:06 AM

    Corn looks delicious

    Reply
  4. Anna @ Crunchy Creamy Sweet says

    May 24, 2014 at 11:43 AM

    This has to be the best looking corn on the cob ever. Pinned.

    Reply
  5. Maegan @ The BakerMama says

    May 26, 2014 at 5:53 PM

    This looks so amazing & easy! Can’t wait to try it soon!

    Reply
  6. Jennifer says

    May 31, 2014 at 9:46 AM

    While in Winston, I would definitely recommend the Old Salem Tavern. Sweet Potatoes restaurant, or on a different note, Speedy Lohr’s BBQ in Arcadia.

    We moved to WS from Mississippi three years ago. Small world!

    Reply
    • Nikki Gladd says

      June 2, 2014 at 7:29 AM

      Thanks, Jennifer! And, yes, very small world!

      Reply
    • Judith Tuttle says

      January 25, 2018 at 12:04 AM

      I am from Winston Salem. Be sure to try Mr. Barbecue on Peters Creek Parkway. Krispy Kreme and Deweys Bakery are original there also.

      Reply
  7. Julie says

    July 26, 2014 at 7:14 PM

    We don’t have cotija cheese around here. What would you recommend as a substitute?

    Reply
    • Nikki Gladd says

      July 26, 2014 at 8:23 PM

      Hi Julie,
      Feta is a good substitute. 🙂

      Reply
  8. Kathie says

    August 10, 2014 at 1:21 PM

    Love it! This is what is sold from food trucks and sometimes out of the car trunks here in SoCal. I remember going back to school the first week of Sept..

    Reply
  9. Ellie says

    February 20, 2015 at 3:56 PM

    Can’t wait to try this with good ol’ Indiana corn!

    Reply
  10. Laura says

    May 5, 2015 at 4:25 PM

    We had something similar when we were in Mexico, but it was in a clear cup not still on the cob. I LOVED it, very yummy street food! That was many years ago though, maybe they have gotten lazy like the Americans and just leave it on the cob now? who knows, lol

    Reply
  11. CDAMommy says

    May 5, 2015 at 6:11 PM

    They sell this here in Texas at flea markets and sometimes out of the little push carts at the park that also have ice cream and snacks. I’ve had it in a cup, too. Tastes the same, little bit easier and less messy to eat. Corn roasted and cut off the cob, garlic salt, mayo and some time of Mexican cheese, chili powder (I like just a little for the flavor, but not too much heat), and a squeeze of lime juice. Mix it altogether In the cup and enjoy. They also usually have Parmesan cheese to sprinkle on/in it at the flea markets. Gives it a grittier texture and adds to the taste. Never tried cilantro, but I think I will because I love it so much.

    Reply
  12. Crissy says

    May 6, 2015 at 6:36 AM

    The Cotija cheese is very salty, not sure about Feta so maybe added salt as a topper if you are using Feta. I Love the Cotija cheese! Mixed with paprika or chile sounds amazing.

    Reply
  13. Tammy wells says

    May 6, 2015 at 6:36 AM

    Thank u so much been looking on how to make Mexican corn on the cob.

    Reply
  14. Chris says

    May 6, 2015 at 8:26 AM

    Having been to Mexico and purchased street corn: I never had it with a mayonnaise sauce on it.

    Reply
  15. Lisa says

    May 6, 2015 at 3:55 PM

    I love this stuff my husband is Mexican and we get it at the Mexican store or one of the events <3

    Reply
  16. Jason j says

    May 6, 2015 at 7:42 PM

    I live in Winston what are you looking for?

    Reply
    • Nikki Gladd says

      May 7, 2015 at 10:58 AM

      Hi Jason,
      This recipe post was from last year, and we have since been in Winston-Salem visiting family a couple of times. I’ve done a post on a few favorite places we found to eat, but always up for more suggestions as we travel there often. We love any type of food, especially locally owned restaurants! 🙂

      Reply
  17. Lilith Thorensen says

    May 6, 2015 at 7:51 PM

    I am wondeting if anyone has ever tried this because it just doesn’t sound appetizing to me. I mean cheese on corn? Eewww!

    Reply
    • Anonymous says

      May 20, 2015 at 12:35 PM

      It is so delicious. My children ask for it every time we grill or they even see corn.

      Reply
    • Anonymous says

      May 22, 2015 at 11:01 PM

      Cheese is good on everything!! Many corn casseroles are made with corn!

      Reply
    • Anonymous says

      May 24, 2015 at 11:27 AM

      It’s amazing! Try it.

      Reply
    • Anonymous says

      July 1, 2015 at 12:48 AM

      The cheese dont sound so bad but the mayonnaise now that is what i can’t see tasting good. But thats me

      Reply
  18. linda lemley says

    May 7, 2015 at 12:16 AM

    I don’t like the taste of cilantro so I think I would try green onions.

    Reply
    • Nikki Gladd says

      May 7, 2015 at 10:56 AM

      Great idea, Linda!

      Reply
  19. pat says

    May 7, 2015 at 5:32 AM

    This looks really super good and I’m sure it’s delicious!!! Problem? Have both upper & lower dentures.. result … I can no longer bite into things, like corn on cob or ribs, etc. I f I still grill the cobs cut the kernels off when done how do you suggest I handle the remaining ingredients??? Thanks

    Reply
    • Nikki Gladd says

      May 7, 2015 at 10:55 AM

      Hi Pat, I would just mix it up into a corn salad with the remaining ingredients. So, combine the rest of the ingredients in a separate bowl from the corn kernels into a sort of dressing, then pour in the kernels and toss to coat. I’m curious how it turns out for you so please come back and let us know! 🙂

      Reply
    • Anonymous says

      May 7, 2015 at 12:43 PM

      You just mix it in a bowl with the corn. N y husband is mexican and we eat it in a bowl instead oin the cob

      Reply
    • Anonymous says

      August 14, 2015 at 12:50 PM

      I have dentures too but am fortunate to have a good fit. I’d miss my corn on the cob or candy apples at the fair!!

      Reply
  20. Crystal B says

    May 20, 2015 at 6:52 PM

    I love it! In chicago the Hispanics use Parkay butter, Mayo, Parmesan cheese & Cayenne pepper. Sometimes a salsa too. Talk about mouth watering!

    Reply
  21. donna pope says

    May 25, 2015 at 2:55 PM

    it look so good

    Reply
  22. Slaf says

    May 26, 2015 at 6:20 AM

    I think one picture would have been fine. There are 5 pics of the same thing from slightly different angles. Geez.

    Reply
    • Nikki Gladd says

      May 26, 2015 at 9:12 AM

      Hi Slaf, Thank you for taking the time to comment. I’m sorry you are bothered by my photos. I’m a visual person and personally love a lot of photos, so will continue to post as I like on my own site. I will hope next time you’ll have something kind to say.

      Reply
      • Linda says

        August 5, 2015 at 7:56 AM

        I love yr pics! They make me want to crawl into the computer and eat all the corn up!!!!

        Reply
        • Nikki Gladd says

          August 5, 2015 at 2:35 PM

          haha! Thanks, Linda!

          Reply
      • Linda says

        June 5, 2016 at 4:55 PM

        I agree. People who can’t say something nice should not say anything at all. I love all the pictures and look forward to trying this the next time I cook out on the grill. By the way, your pictures are well done and makes my mouth water just looking at them.

        Reply
        • Nikki Gladd says

          June 7, 2016 at 3:37 PM

          Thank you, Linda!

          Reply
  23. Sarah says

    May 26, 2015 at 10:05 PM

    check out any of the restaurants at http://www.liveeatsurf.com when in Wilmington. They make a great version of this corn, and the rest of the menu is terrific also.

    Reply
  24. Amanda L says

    May 30, 2015 at 2:42 PM

    Thanks for the recipe! I was searching Pinterest for a recipe for Mexican Street Corn and yours was the first to come up. It’s funny, because there’s a restaurant near my house that has this corn (the reason for my recipe search) and we’re a few miles from Wrightsville Beach… just where you mentioned going in your post! If you ever head back to Wrightsville Beach, check out Las Olas restaurant and try their corn!

    Reply
    • Nikki Gladd says

      May 30, 2015 at 3:53 PM

      Ha! Thanks, Amanda! We go every other year, so we’ll be there next summer. I’ll have to remember to try Las Olas!

      Reply
  25. Anonymous says

    July 4, 2015 at 1:33 PM

    It’s ELOTE you ultra white people!

    Reply
  26. Jenny @ Savour the Senses says

    July 21, 2015 at 10:04 AM

    I love your presentation of the elite; beautiful photos!

    Reply
  27. Anonymous says

    August 1, 2015 at 7:02 PM

    Just tried this and it’s amazing such good flavour! I substituted the cheese though for smoked apple wood cheddar

    Reply
  28. Eden Passante says

    May 1, 2016 at 11:07 AM

    What a great recipe for Cinco de Mayo! Looks so good!

    Reply
  29. Lurlie says

    June 9, 2016 at 12:36 PM

    The recipe sounds great and love the photos! Looks yummy and I plan on trying tonight. It’s too bad some persons are so unhappy that they cannot appreciate something without criticism. Thank you for sharing the recipe.

    Reply
  30. Mary says

    June 18, 2016 at 4:04 PM

    I can’t wait until corn is in season, so am going to try this with frozen corn. I know, I know, it’s not gonna be the same. Has anyone done this, and if so, how did you cook your corn?

    Reply
  31. Stephanie Snow says

    August 30, 2016 at 8:46 PM

    Made this tonight, but with parmesan cheese because it’s what I had on hand. Absolutely fabulous. Hubby and son both raved over it. Thanks for a great recipe!

    Reply
  32. SLLewis says

    June 20, 2017 at 4:45 PM

    Hello! I realize this is an older post, but I had some questions. If any one knows, your help will be greatly appreciated. Thank you!
    Questions: There are TWO types of Mexican Crema. 1) sour cream 2) table cream Which to use? We also have a Mexican mayonesa, which is mayonnaise with lime. Second question. Someone mentioned using queso fresco if cotija couldn’t be found. The one I found is in a package like fresh mozzarella. Not like “spaghetti” dried, crumbly parmesan. Which is the correct one?

    Reply
    • Laura says

      June 25, 2017 at 3:11 PM


      I think the sour cream type of Mexican Crema would be best and Queso Fresco is a good substitute if you can’t find Cotija.(they’re for sale next to each other at my Walmart) It is packaged like mozzarella but is crumbly once you break it up with a fork. It isn’t as salty as Cotija. I bet the Mexican mayo would be good but might need a bit more lime juice for this recipe. I just made this as instructed but as a corn salad instead of on the cob. The only change I made was adding lime zest, it was delicious!

      Reply
  33. Anonymous says

    June 30, 2018 at 1:51 PM

    This looks absolutely amazing! I cook my corn on the cob on the grill and season cream cheese then smear on it. It is simple yet adds so much more to corn on the cob. I’ll definitely have to try this recipe as well.

    Reply
  34. Brenna Davis says

    July 25, 2018 at 5:54 PM

    OHHHHHHHH MY GOSH!!!!!!!

    Just made this! I didn’t make them on a grill. I can’t imagine them tasting any better than they just did. Will try on the grill when I get one.

    thanks for the recipe.

    Reply

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