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
Reply:
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 … 🙂
Chris
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.
Yumm! Love Mexican Street Corn! This looks soo good, Marissa!
Thank you, my friend! It’s one of my favorite summer time foods!
YES YES YES YES YES. I love grilled corn almost too much. This looks like an absolutely perfect specimen.
You and me too! Almost too much….almost… 🙂
This. Is. GOLD!!! I just saw this in your round up. I’ve seen a gazillion Mexican corns but THIS is a proper one! Don’t you love restaurants that share their secret recipes? Pinning! I can’t lose this, I actually HAVE corn and was searching for a Mexican recipe!! (PS I was thinking of making my mayo with pureed chipotle in adobo…)
Hi Nagi! YES to the chipotle!!!
That does sound great, doesn’t it!?
That would give it some excellent kick, Nagi! So yummy!
Hi Marissa! I doubled the recipe and added an 8 oz, can of baby clams with the liquor. It really added to the flavor! We had it with your corn and homemade flour tortillas (and will be having it again!). This would be good to serve in chilled martini glasses for a summer party! BTW, eat it with a spoon so you get a good mix in every bite!
Hi Marissa! Just the other day my husband and I were talking about Mexican corn. My only problem is, where we are I can’t get cojita cheese – any suggestions for a substitute? Appreciate it! I just picked up everything I need for Mexican seafood cocktails and this corn would go great with them!
Hi Dorothy – Either feta or mozarella will work just fine! Mexican seafood cocktails? Tell me more… 🙂
Hi Marissa! I first had this in a hole-in-the wall joint in MI. Combine 1-1/2 c. clamato juice, 1/4 c. catsup, 1/4 c. fresh lime juice, Tabasco to taste, a good pinch of salt, 1/2 c. finely chopped onion and 1/4 c. chopped cilantro (or parsley). Gently fold in 1 avocado cut into small cubes, 1/2 pound crab meat and 1/2 pound shelled and deveined shrimp. I can’t take credit for the recipe – I found it somewhere on the internet. It is really, really good!
That sounds so good, Dorothy! I’m definitely going to try it…
Hi Marissa! I neglected to add “cooked” to the shrimp description. Do try this! We are having it with your corn recipe tonight.
Got it! Can’t wait to try it Dorothy!
Mmmm…. looks SO good Marissa! How I would love to have such a place next door. Corn is one of my favorite foods, so simple and perfect. Will make this one soon. PS: you have a typo, `cojita´
Thank you for catching that Paula! Confession: I’ve been spelling that wrong forever! I thought it was pronounced co-hee-ta. 🙂
How fantastic does this recipe look! Mexican corn is huge here and we love it smothered with all of those spicy, tangy flavours and creamy cheese and mayo. Good on you for getting the recipe instructions! 😀
I’ve always loved just butter and salt on corn (still do), but it’s fun to have something this decadent once in awhile!