Mexican Corn on the Cob
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 cilantro, 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!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Ingredients
- 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
Instructions
- 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.