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Easy recipe for Grilled Mexican Street Corn with a delicious coating of cotija cheese, mayo and sour cream mixture that will knock your socks off. This is going to be your new favorite side dish for summer!
Corn on the cob is a classic side for summer cookouts. This recipe takes your average grilled corn to a whole new level of deliciousness. It’s seriously going to steal the spotlight at any barbecue.
Grilled Mexican Street Corn
Last summer my brother told me that he had made Mexican Street Corn and that it was the best thing ever. I was totally skeptical when he told me how he made it. Totally.
I mean sweet summer corn is about as good as it gets and putting mayonnaise on corn just sounded so weird. So I waited a whole year to try it.
Now I am shouting from the roof tops – Y’all gotta try this! It is seriously amazing. My brother was so right and I will be making this with every ear of corn I can get my hands on.
I realized recently that I needed to up my side dish game if we are going to be having a cookout every week. I like easy side dishes that don’t take long to put together and don’t make a giant mess.
If I we can cook the sides on the grill along with the meat, that’s even better. I want to be out with the family, not stuck in the kitchen.
This Mexican Street Corn just fits the bill and did I mention the flavors are outrageously delicious? Seriously.
How to Make Grilled Mexican Street Corn
- Remove corn husks and silks.
- Add corn cobs and 2 tablespoons of water to a large piece of foil. Wrap foil around corn to make a sealed pouch. You can also add the corn directly to the grill and skip the foil but I think the corn is more moist when cooked in the foil pouch.
- Place on grill over indirect heat and cook about 15 minutes.
- Mix together mayonnaise, sour cream, chili powder, garlic and chopped cilantro.
- Remove corn from grill and brush sauce mixture over corn.
- Sprinkle with cotija cheese, additional chili powder, cilantro and fresh lime juice.
You may be wondering, What is Cotija Cheese?
Cotija Cheese is a hard, cows milk cheese that originated in Mexico. It is similar to Parmesan cheese or Feta cheese. It is a bit salty and the perfect topping for this Mexican Street Corn.
Where to find Cotija Cheese:
I found it at Kroger in the dairy section with the other shredded cheese. It might also be located in the Mexican refrigerated section near the fresh tortillas.
You can substitute Parmesan or Feta cheese if you are not able to find the cotija. This was my first time to try it and it will be something I keep on hand from now on.
I loved it on the corn and also on salads too. I’m sure it’s an amazing addition to any Mexican dish.
I generally try to keep my recipes pretty simple and I don’t use a lot of specialty ingredients, mostly because in our small town they are hard to find. I did find this at the bigger town grocery but I think it is pretty widely available everywhere.
I couldn’t stop raving about this corn. I was so skeptical and didn’t really expect to like it but it was one of the best things I’ve ever made. I think it is probably my new favorite side dish.
Even my pickiest eater loved this corn and I’m so glad, because I’m going to make it often. The flavor combination is just amazing. Don’t skip the squeeze of lime, it adds just the perfect zing to the creamy sauce and the cheese.
We served this up with some Spicy Honey Grilled Chicken that I will be sharing soon. It will go with any thing you throwing on the grill. From burgers, to steaks, to ribs. You are gonna love it! If you are looking for classic corn on the cob, this one’s a keeper.
Other Amazing Dishes to Complete Your Meal:
Other Summer Side Dishes to Check Out:
- Creamy Dill Potato Salad
- The Best Macaroni Salad
- Fried Squash
- Summer Corn Salad ~ The Slow Roasted Italian
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- 6 Ears of fresh Corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground chipotle pepper
- 1/2 cup cotija cheese
- 1 fresh lime cut into wedges
Shuck corn husks and silks. Add corn to a large piece of foil and sprinkle with 2 tablespoons of water. Roll foil into a packet and seal.
Place on a heated grill over indirect heat for 20 minutes.
In a medium- size bowl, mix mayonnaise, sour cream, cilantro, garlic and chipotle pepper together until smooth.
Brush sauce over grilled corn and sprinkle with cotija cheese.
Garnish with fresh lime and more cilantro if desired.
Amount Per Serving: Calories: 352 Total Fat: 27g Saturated Fat: 9g Cholesterol: 42mg Sodium: 483mg Fiber: 2g Sugar: 7g Protein: 9g