Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping. This is the best and easiest Mexican street corn on the cob!
Prep Time5mins
Cook Time10mins
Total Time15mins
Course: Side Dish
Cuisine: Mexican
Keyword: Easy Mexican Corn Salad, how to make mexican street corn, mexican corn on the cob, mexican street corn, Street Corn
Servings: 5servings
Calories: 184kcal
Author: Nikki Gladd
Ingredients
5ears fresh corn, husked
For the Spread:
1/4cupmayonnaise
2Tablespoonssour cream, or greek yogurt
1/4teaspoongarlic salt
Juice from one lime
For the Topping:
1/4cupgrated Cotija cheese(or Parmesan, Feta or Queso Fresco)
1teaspoonsmoked paprika(or chili powder if you want heat)
Chopped cilantro, for garnish (optional)
Instructions
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.