Real Recipes From Real Home Cooks ®

mexican street corn

(2 ratings)
Blue Ribbon Recipe by
Wiley P
Sierra Vista, AZ

Here's a great side dish to go along with your grilled New Mexico Green Chile Cheeseburgers - Mexican Street Corn just like you'd get south of the border.

Blue Ribbon Recipe

This grilled corn is the perfect side dish for a Mexican meal. Or, really any grilled meal. Cooking the corn on the grill adds a wonderful smoky flavor to the kernels. Mayonnaise adds creaminess to the corn. We loved rolling the corn in a cheese and spice mixture. When combined with mayonnaise, it tastes like a creamy cilantro sauce. A fun and flavorful way to prepare corn in the summer.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Grill

Ingredients For mexican street corn

  • 8
    ears of sweet corn, husks still on
  • 2 c
    grated Manchego, Asiago or Cotija cheese
  • 3 Tbsp
    minced fresh cilantro
  • 2 Tbsp
    ancho chile powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    Kosher salt
  • 1/4 tsp
    freshly ground black pepper
  • 1/2 c
  • 8
    lime wedges (1 medium lime)

How To Make mexican street corn

Test Kitchen Tips
You can take the husks off to cook on the grill if you'd like. We recommend putting a piece of foil, sprayed with non-stick spray, on the grates. Then, when putting the corn on the grill, put the husks on top of the foil to prevent burning.
  • Soaking corn in water.
    Soak the corn in a water-filled sink for 20-30 minutes. This is done simply to soak the husks and prevent them from burning.
  • Pulling husks and removing silk from the corn.
    Fire up your grill to 350 degrees for direct heat grilling. While the grill is heating, peel back the husks leaving them attached to the ear of corn making a handle. Remove the bulk of the silks but since you are going to be grilling the corn any remaining threads will burn off. This is one of the pluses of grilling corn!
  • Cheese, cilantro, and seasonings on a plate.
    On a large plate, combine the cheese and cilantro. In a small bowl, combine the ancho, garlic powder, salt, and pepper.
  • Cooking corn on the grill.
    When the grill is hot add the corn. Cook it, turning it regularly, until just tender, about 15 minutes.
  • Corn slightly browning while it cooks.
    It should get splotches of brown caramelization if the grill is hot enough.
  • Brushing corn with mayonnaise.
    Use a pastry brush to paint the cooked ears with mayonnaise.
  • Rolling corn in cilantro cheese mixture.
    Roll each ear in the cheese and cilantro mixture.
  • Sprinkling chili seasoning over the corn.
    Then sprinkle it with the chile-garlic powder mixture.
  • Lime squeezed over the corn.
    Serve each with a squeeze of lime.