Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping.
Do you ever wonder what you can put on corn on the cob instead of butter? Our Mexican Street Corn is made of grilled corn on the cob, mayonnaise, sour cream, Mexican cheese, lime juice and paprika. The cilantro is totally optional — really just to make it look pretty.
Summer is all about fresh food and produce. We love to put sweet corn to use all summer long, especially for this street corn recipe. This Mexican Street Corn is one of my reader favorite recipes, too!
What people are saying about this Mexican corn recipe:
This has been requested at least once per week in my house since we first tried it! Thanks so much! -Amy
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! -Stephanie
It is so delicious. My children ask for it every time we grill or they even see corn. -Anonymous
I first had street corn a little over a year ago at one of our local restaurants. We now make it at home on our grill, because it’s super easy and amazingly flavorful.
Whenever we turn on the grill, Ben asks if we can make this favorite version of grilled corn on the cob. Does that tell you anything? 😉 When someone asks you what is good to put on corn on the cob, give them this Mexican corn on the cob recipe!
How to make Mexican Corn on the Cob
It is so easy to make this Mexican corn recipe at home. Just a quick mixture of mayonnaise, sour cream and a few spices does the trick! Traditionally the corn on the cob is grilled first then smothered with the cream.
Sprinkle with Cotija cheese, or Parmesan if you can’t find Cotija. Queso fresco and feta can work here as well.
If you’re looking for more grilling recipes, I have a few favorite ideas already on the blog. But, I’m guessing you came here for the street corn!
Mexican Street Corn
- 5 ears fresh corn , husked
For the Spread:
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream , or greek yogurt
- 1/4 teaspoon garlic salt
- Juice from one lime
For the Topping:
- 1/4 cup grated Cotija cheese (or Parmesan, Feta or Queso Fresco)
- 1 teaspoon smoked paprika (or chili powder if you want heat)
- Chopped cilantro , for garnish (optional)
- Pierce a skewer halfway into the bottom of each corn cob. (If using wooden skewers, soak skewers in water for 30 minutes, first.)
- Preheat the grill to medium heat (between 350-450 degrees F).
- Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
- Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in a separate small bowl; set aside.
- 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.
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