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!
Course Main Course, Side Dish
Cuisine Mexican
Keyword 4th of July, Cinco de Mayo, easy, grilled, vegetarian
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 4people
Author Spork Restaurant, Bend, Oregon
Ingredients
4earssweet cornhusks pulled back and silks removed
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.