Mexican Street Corn on a skewer
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4.19 from 11 votes

Mexican Street Corn

Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: grilled corn on the cob, mexican cheese, mexican corn on the cob, mexican corn recipe, mexican street corn, Street Corn
Servings: 5 servings
Calories: 184kcal
Author: Nikki Gladd


  • 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.


Calories: 184kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 289mg | Potassium: 252mg | Fiber: 2g | Sugar: 6g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg