Grilled Mexican Street Corn is the perfect grilled corn slathered with an amazing mayonnaise blend and topped with parmesan cheese and chili powder. This is one of the best corn recipes you will eat!
Corn recipes are so delicious! Try my Easy Grilled Corn or my Amazing Mexican Corn Salad recipe for another great reason to fire up your grill!
Grilled Mexican Street Corn
Grilling season is in full force over here at our house. We love to grill! And grilled veggies are so delicious and fresh. My entire family (including the picky one) loves to eat corn, so we have it regularly. I love regular corn on the cob, but this Mexican grilled corn is taking it to a whole new level. This was the best corn that I have EVER had!
Not only is corn delicious and healthy, but it goes with just about anything. It’s a staple recipe at our barbeques because it pairs well with Homemade Smash Burgers, delicious Grilled Asian Garlic Steak Skewers, and also this delicious Grilled Shrimp. Make this corn at your next outdoor get-together, and you will be cooking it up all summer long!
What is Mexican Street Corn Made of?
All of these ingredients combined are incredible. How can you really go wrong with fresh sweet, grilled corn? Top it off with great spices, and you have an insanely delicious mixture of flavor! For a list of the ingredient measurements, check out the recipe card at the bottom of the post.
- Corn: Choose the freshest corn for the best results!
- Mayonnaise: Creamy base that holds all the delicious flavor. I like to make my mayo at home using this recipe
- Sour cream: Mix together with the mayonnaise and seasoning mixture.
- Cilantro: Freshly chopped and mixed together with creamy sauce.
- Parmesan: Freshly grated parmesan gives a great salty, nutty flavor.
- Lime: Lime juice from 2 limes adds a fresh tangy flavor.
- Red chili powder: Add according to your spice preference.
- Limes: 2 cut into wedges for garnish.
How to Pick Out Fresh Corn
When you are looking for the best corn to use for Mexican street corn, you will want to look for corn that has a bright green husk with no small brown holes in it. The holes could mean insects, so you want to avoid those! The tassel at the top of the corn should be a little bit sticky and a light brown color. Do not pull back on the stalks to check the corn kernels because that will shorten the life span of the corn. Instead, smell for a sweet corn smell and squeeze to make sure the corn is firm and not missing kernels.
How to Make Grilled Mexican Street Corn:
The corn grills to perfection on the grill alongside whatever meat you are cooking. As soon as it comes off the grill, it gets slathered in a mayonnaise and sour cream cilantro mixture. Then it is topped with parmesan cheese and chili powder. Yum!
- Prepare the Corn: Remove the husks of the corn, leaving the core attached.
- Grill: Place the corn on a hot grill turning once. Or use a cast iron pan until it starts to get slightly charred.
- Make the dressing: In a small bowl, mix the mayonnaise, sour cream, and cilantro.
- Brush corn with dressing: Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and generously sprinkle with parmesan and cotija cheese. Sprinkle with chili powder. Serve immediately.
Variations of Grilled Mexican Street Corn:
There are many versions of Mexican Street Corn floating around. Here are some ideas for taking this tried and true grilled corn recipe and making it your own!
- Make it into a Salsa: Cutting the corn off the cob once it is grilled, then mix it with the mayonnaise sauce in a bowl. Serve with chips.
- Cook it in the Oven: Don’t let rainy days or cooler weather stop you from enjoying this amazing corn! Make in the oven or on a stovetop skillet instead. To prepare in the oven, you will heat your oven to 425 degrees Fahrenheit. Then, spray the corn with cooking spray or slather it with butter or oil. Finally, wrap in foil and cook for 20-25 minutes.
- Cook Corn on a Skillet: To use a skillet (I recommend using cast iron), heat your pan to medium-high and turn corn occasionally until it is grilled on all sides.
- Mexican Crema: Use in place of sour cream. It is similar to sour cream, just a little thinner and saltier.
- Cotija Cheese: An authentic Mexican cheese that can be used in place of parmesan cheese for an even more authentic dish.
Tips for Grilling Corn
- How do I keep my corn from drying out as it cooks? Brush oil on your corn before putting it on the grill to keep it from drying. Or, place the corn in a large bowl of cold salt water (about 1 tbsp of salt) for 10-15 minutes before cooking it on the grill to keep it moist.
- How do I know when the corn is done? It is done when your corn is tender when poked with a knife or fork.
- Do I leave the grill open or closed? Keep the grill lid closed for the most consistent temperature and only open it to turn the corn every 5-6 minutes.
- Do I grill the corn with husks on or off? This is ultimately a personal preference. I prefer to have the corn ready to slather in sauce and eat right off the grill, so I cook it with the husks already removed. I also love to see the grill marks directly on the yellow corn. However, your corn will also turn out fantastic if you leave the husks on when you grill it. The husks will keep the heat in and the corn will not dry out as easily. To achieve this same effect without leaving the husks on, you could wrap the corn in aluminum foil before placing on the grill.
Storing Grilled Mexican Street Corn
Before storing your Mexican Street Corn, allow it to cool completely. You will need to store the grilled corn and the topping separately.
In the Refrigerator: Store grilled corn on the cob by wrapping it tightly and placing it in the fridge for 2-3 days. The mayonnaise-based sauce will not freeze well but will stay good in a separate airtight container in the refrigerator for about a week.
In the Freezer: You can store grilled corn on the cob in an airtight container in the freezer for up to 10 months.
Grilled Mexican Street Corn
- 4 ears corn
- 3 tablespoons mayonnaise
- 1/2 cup sour cream
- 1/4 cup cilantro, freshly chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup cotija cheese
- 1 lime, juiced
- chili powder, to taste
- 2 limes cut into wedges, for garnish
Remove the husks of the corn leaving the core attached.
Grill the corn by turning on a hot grill or cast iron pan. Cook until it starts to get slightly charred on all sides.
In a small bowl mix the mayonnaise, sour cream, and cilantro.
Remove the corn from the grill and slather it with the mayonnaise mixture using a basting brush.
Squeeze the lime juice over the corn and sprinkle it generously with parmesan cheese and cotija cheese. Sprinkle with chili powder and enjoy!
Originally Posted on June 18, 2015