Name: Grilled Mexican Street Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Mexican
Ingredients: 5 ears of fresh corn; 1 bunch cilantro; 1/2-3/4 cup finely grated cotija cheese (6-ounce block is more than enough); 1 lime; 2 tablespoons softened butter (room temp); 2-3 tablespoons mayonnaise; Chili powder, to taste; Salt and pepper to taste

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Grilled Mexican street corn is a recipe that’s been on my unofficial list of things to try for a LONG time. Sure I’ve seen a dozen Instagram videos of street carts rapidly covering an ear of corn in sauces, spices, and cheese. At a glance, it seems like overkill, but at first bite, you’ll be blown away at what a jazzed up piece of corn can deliver in terms of amazing flavor.

The best part is (like most of my recipes), Mexican street corn is really easy to make at home.

Table of Contents

What Is Mexican Street Corn?

I’m sure like any classic recipe there are hundreds of variations of street corn. My recipe consists of buttered grilled corn on the cob that is finished with a coating of fresh lime juice, mayonnaise, a sprinkle of grated cotija cheese, and a pinch of chili powder and fresh cilantro.

It sounds like it could be an overly heavy snack or side, but if your toppings are kept light (like I do) it’s actually a light and refreshing take on basic grilled corn.

Grilling the Corn

The naked shucked corn is grilled right on the grill grates on medium-high heat. For best results, you want a decent char on the corn. Shoot for a little black without being burnt. Rotate every 3-4 minutes until all sides are evenly charred. It shouldn’t take longer than about 10-12 minutes to fully grill.

Use Room Temp Butter (Very Soft)

My biggest tip is to make sure your butter is soft and malleable enough to brush/spread on the corn during prep. Leave butter on the counter for 30 minutes and mash using a fork until creamy. This will allow you to spread butter in between the kernels. Don’t skimp on this step as it imparts flavor and helps tenderize.

Mayonnaise?

I won’t lie, mayonnaise nearly turned me off from trying street corn entirely. I’m not a mayonnaise fan in general unless it’s used sparingly. Believe it or not, the mayo really serves as a glue-like agent for the cotija cheese without imparting much flavor. I honestly don’t think the street corn flavor and texture would be the same without it. You can also easily substitute for vegan mayo if needed.

Cotija Cheese

Cotija cheese is a relativity mild crumbly cheese that’s sold in block form. It’s a really common cheese used in a lot of Mexican recipes. You’ll sometimes see cotija sprinkled on refried beans or tacos in Mexican restaurants.

You’ll want a fine, yet course grate for best results. Too large and it won’t really stick to the corn. You’re essentially dusting the corn in cheese.

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