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Golden bubbly Mexican street corn dip in white baking dish topped with melted cheese, fresh cilantro, sliced jalapeños, red onions, and crumbled feta with tortilla chips on the side

Grilled Mexican Street Corn

5 from 1 vote
Aliana Recipes
Charred corn coated in creamy mayo and tangy lime delivers authentic street food flavor. I love making this for backyard barbecues because it comes together in under twenty minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings:6 Ear
Course:Side Dish
Cuisine:Mexican
Calories:320kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 fresh corn ears Husks removed
  • ½ cup mayonnaise Base for sauce
  • ½ cup Mexican crema Or sour cream
  • 1 cup cotija cheese Crumbled
  • 2 teaspoon chili powder Mild heat
  • ½ teaspoon smoked paprika Adds depth
  • 3 limes Cut into wedges
  • 2 tablespoon fresh cilantro Chopped

Equipment

  • 1 grill or grill pan For charring corn
  • 1 Small bowl For mixing sauce
  • 1 Pastry brush For coating corn
  • 1 Tongs For turning corn

Method
 

  1. Clean the corn and pat it dry with paper towels to prepare the surface until no moisture remains.
  2. Cook the ears directly on medium-high grill grates for 12 minutes to caramelize the sugars until golden brown spots appear.
  3. Whisk the mayonnaise and Mexican crema together in a small bowl to create the coating until the mixture looks completely smooth.
  4. Rest the cooked ears off the heat for three minutes to make them safe to handle before the intense steaming stops.
  5. Brush each ear generously with the mayo mixture to provide a sticky base that coats the kernels evenly.
  6. Roll the coated ears in crumbled cotija to add flavor until a colorful crust forms.

Nutrition

Serving: 135g (1 ear)Calories: 320kcalCarbohydrates: 19gProtein: 8gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 15mgIron: 4mg

Notes

Keep the grill at medium-high heat to prevent burning; this specific temperature ensures the kernels caramelize beautifully instead of turning completely black.