Learn how to make this EASY and FLAVORFUL grilled Mexican corn at home in minutes!! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Mexican
Keyword: mexican corn, Mexican corn on the cob, Mexican corn recipe, Mexican grilled corn on the cob, Mexican street corn, Mexican street corn on the cob, Mexican sweet corn
Servings: 6
Calories: 235kcal
Author: Averie Sunshine
Ingredients
¼cupmayonnaise
¼cupMexican cremasour cream may be substituted, or as necessary for consistency
2clovesgarlicfinely minced or pressed
vegetable oilfor brushing
6ears fresh cornhusked and cleaned
½cupcotija cheesecrumbled
fresh lime juicefrom about 2 medium limes
chili powdercayenne powder, and/or smoked paprika, for sprinkling as desired
fresh cilantro for garnishingoptional
Instructions
Preheat an outdoor grill to medium-high heat (or indoor grill pan).
To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.
Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.
Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you don’t you will likely have some left over)
Either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.
Evenly squirt with lime juice and sprinkle with chili powder, cayenne powder, and/or smoked paprika, to taste.
Optionally garnish with cilantro and serve immediately.
Notes
Corn is best warm and fresh but extra can be cut off the ears with a sharp knife and stored airtight in a bowl in the fridge for up to 5 days.