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!
Course Main Course, Side Dish
Cuisine Mexican
Keyword 4th of July, Cinco de Mayo, easy, grilled, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Author Spork Restaurant, Bend, Oregon


  • 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.