Mexican Street Corn on a skewer
Print Recipe
5 from 5 votes

Mexican Street Corn

Mexican Street Corn is grilled corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.
Prep Time5 mins
Cook Time10 mins
Total Time2 mins
Servings: 5 servings


  • 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)


  • Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
  • 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 another 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.


Tried this recipe? Tag @SeededTable on Instagram.