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Grilled Mexican Street Corn

Prep Time: 5 Min | Cook Time: 15 Min


  • 1
    4-6 Ears of Sweet Corn (Husks Removed)
  • 2
    1/2 Cup of Mayonnaise
  • 3
    3 Tbsp Cilantro (Chopped)
  • 4
    1 Clove of Garlic
  • 5
    1 Cup Cotija Cheese (Crumbled)
  • 6
    6 Lime Wedges
  • 7
    1/2 Tsp Cayenne Pepper
  • 8
    1 Tsp of Ancho Chili Powder
  • 9
    Sea Salt and Black Pepper to taste

Tacos are not the only street food favorite. Experience explosive flavor with a charred twist in this Grilled Mexican Street Corn recipe.


  1. Heat grill to medium-high heat. Be sure grates are oiled.
  2. In a bowl, combine mayonnaise, cilantro, garlic, salt, and pepper. Mix thoroughly.
  3. Place cotija cheese on a plate or shallow bowl that can fit the length of corn.
  4. Place corn on grill in a single layer until charred on all sides. Remove from the grill.
  5. Brush each cob with the mayonnaise mixture then roll in cotija cheese so it is sparsely coated as not to be too overwhelming.
  6. Transfer each completed cob to a baking sheet or serving plate and continue until all cobs are coated.
  7. Sprinkle corn with chili powder and cayenne pepper as desired. Sprinkle cilantro over the finished product.
  8. Serve warm with lime wedges.



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