Grilled Mexican Street Corn

Grilled Mexican Street Corn

Recipe by Maria VergaraCourse: Dinners, Keto, Main Dishes


Prep time


Cooking time






  • 6 ears yellow corn, shucked

  • 1/2 cup mayonnaise

  • 2 tbsp, finely chopped cilantro, plus more for garnish

  • 1 small clove garlic, minced

  • 1 fair pinch cayenne pepper, plus more for topping, to taste

  • 1 cup Cotija cheese, finely crumbled

  • 1/2 tsp ancho chili powder, then more to taste

  • Lime wedges, for serving, optional


  • Preheat a grill over medium-high heat at about 450 F.
  • Meanwhile, in a mixing bowl, whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place Cotija cheese in a shallow dish long enough to fit corn.
  • Once grill is preheated, place corn on grill, leaving space between them. Grill until charred on all sides, turning every few minutes, about 8 – 9 minutes total.
  • Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer. Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper, if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges, if desired.
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