Mexican Corn on the Cob (or Mexican Street Corn) is a favorite street food in Mexico that’s easy to make at home on your grill. Grill sweet corn on the cob is coated with butter and grilled until it gets a lovely char, then slathered with chili mayo and finished with fresh cliantro, crumbled cotija cheese, a sprinkle of smoked paprika and a squeeze of lime. Serve it in this classic way or mix things up and serve it as a Mexican street corn recipe off the cob, aka Mexican Street Corn Salad with Spicy Shrimp!
When you mention the word ‘Spork‘ to people who live in Bend, Oregon, they swoon. “Oh, have you tried their Spicy Fried Chicken? **groan** It’s amazing!” “But, the Chilaquiles, they’re my favorite – so authentic, with crema and cotija.” And then there’s the Hoisin Pork Belly Sando, the Pork Carnitas Tacos, the Coconut Green Curry Bowl, the Lomo Salatado, the Grilled Sweet Corn (Mexican Corn on the Cob)… All of these dishes fall into one category, street food, global streetfood, Spork’s tagline.
We first tried Spork’s food when we were looking for a house in Bend 4 years ago. Back then, we were handed these mouthwatering morsels through the window of an Airstream trailer, often at some Summer event’s outdoor food court. It seemed like magic that they could conjure such magnificent flavors from such a tiny kitchen, but that was part of the charm.
So when we first saw the Spork logo and a message “coming soon” on the glass door of a building on Newport Avenue, we were: #1, thrilled, and #2, scared. Could they transition to a full blown restaurant and maintain their mojo?
The answer: a resounding Yes!
A few weeks ago we had several ears of corn in our CSA share, so I decided to try making Mexican corn on the cob at home. My muse, Spork’s Grilled Sweet Corn of course. After 2 attempts, I wasn’t satisfied. Something was missing. What to do?
When all else fails, ask.
Hi there,I’m a Bend local and love your food! My husband and I were so excited to see your name on the door of your new restaurant on Newport and then it seemed like it took forever before we could eat there. We were afraid that the magic of the Airstream environment might be lost, but NO! your food is still awesome and we love the vibe in the restaurant.I have a food blog – https://pinchandswirl.com/ – and I’d love to do a post raving about Spork. But I need a recipe. Would you be willing to share your recipe for your fabulous grilled Mexican corn with me (and my readers)? I’d so appreciate it!Best regards,Marissa
Heya Marissa thanks for getting in touch …
There isn’t really a recipe for that dish … and it’s one of those dishes that you can make however you’d like, really. Grilled corn + butter + mayo + cotija + whatever else you feel like … is how it’s done in Mexico … spice the mayo with things … squeeze lime … salt … chili powder … fresh cilantro … you know? There’s a hundred variations … some people grill the corn with the husk on … some don’t …
For us … grill corn lightly (husk off), butter, lime, chili mayo, sea salt, cotija cheese, smoked paprika and cilantro … EAT! 🙂
cheers … let us know if you have other questions … 🙂
Just when I thought I couldn’t love this restaurant any more.
Chili mayo – that was it!
So make this at home to wow your friends and family (to wow yourself!), but don’t miss a meal at Spork should you find yourself in Bend, Oregon.
Many thanks to Chris and Spork for sharing this recipe! You can also make it a meal and make this Mexican Street Corn Salad with Spicy Shrimp!
Mexican Corn on the Cob (or Mexican Street Corn) is a favorite street food in Mexico that's easy to make at home on your grill. Grill sweet corn on the cob is coated with butter and grilled until it gets a lovely char, then slathered with chili mayo and finished with fresh cliantro, crumbled cotija cheese, a sprinkle of smoked paprika and a squeeze of lime. Serve it in this classic way or mix things up and serve it as a Mexican street corn recipe off the cob, aka Mexican Street Corn Salad with Spicy Shrimp!
- 4 ears sweet corn husks pulled back and silks removed
- 2 tablespoons cold butter
- 1 teaspoon chili powder
- 1/4 cup mayonnaise
- 1/2 cup chopped fresh cilantro
- 2 ounces crumbled cotija cheese
- smoked paprika to taste
- 1 lime cut into wedges
Preheat grill to medium-high.
Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)
Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.
Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.
Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.