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 bbq. Fresh 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.

Course Main Course, Side Dish

Cuisine Mexican

Keyword 4th of July, Cinco de Mayo, easy, gluten free, grilled, vegetarian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings people

Calories 267kcal

Author Marissa Stevens

Ingredients

4 ears fresh corn on the cob husks pulled back and silks removed
2 tablespoons cold butter
1 teaspoon chili powder
¼ cup mayonnaise
½ 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.

Video

Notes

Use parmesan cheese, queso fresco, or feta if you can't find cotija cheese at your local grocery store.
If you'd rather skip the mayonnaise, use Mexican crema or sour cream instead.

Nutrition