5 from 1 vote
Mexican Street Corn on a skewer
Mexican Street Corn
Prep Time
5 mins
Cook Time
10 mins
Total Time
2 mins

Mexican Street Corn is grilled corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.

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)
  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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