Grilled Mexican Street Corn

5 from 4 votes
22 Comments

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This Mexican Street Corn is flavored with Cotija cheese, chili powder, and lime, topped on grilled corn on the cob. It’s simple to make and has an out-of-this-world flavor profile!

Grilled Mexican Street Corn on a piece of paper in a red plate.

Mexican Street Corn

This Mexican Street Corn is the best corn on the cob I have EVER had. We call it “Nacho Libre” corn because it looks like the yummy corn from the movie… you know, as in “Get that corn outta my face“! If you haven’t seen Nacho Libre, we give it two thumbs up! It’s a fun family movie. Plus, it’ll give you a great reason to make this Mexican street corn!

This corn has a lot going for it. It is a rich, buttery corn, topped with the slight tangy-ness of the Cotija cheese, mayo, and sour cream. The lime and chili powder tops it all and gives you the perfect combination of flavors.

You just have to try it so you can experience it all for yourself! Make it a family night- make this corn for dinner then watch the movie! This is another great recipe from our cousin, Kristen, over at Culinary Mamas!

The Best Way to Grill Corn

One of the most important components of this Mexican street corn is, well, the corn! You don’t want to make this recipe with boiled corn on the cob—you’ll want to grill it on a bbq grill. The bbq is really the only way to get that slightly crispy caramelized corn flavor. You want the corn to caramelize a bit to balance out the flavor profile.

To grill corn on the cob, just follow these easy instructions!

What Do you Put on Mexican Street Corn?

Once you have your perfectly grilled corn, now it’s time for the best part of Mexican street corn…toppings! Here’s what to add on top:

  • Mayonnaise – you can use light mayo, but it obviously tastes best with the real, full-fat deal! I like the brand Best Foods.
  • Sour cream – again, you can use light sour cream, or even sub in some Greek yogurt for extra protein if you like.
  • Cotija cheese – you can find this in most grocery stores, it’s a fairly common ingredient. Just in case you can’t, you can use another cheese—it’s similar to feta cheese or even queso fresco.
  • Chili powder – you can spice up your Mexican street corn as much or as little as you would like. You could even omit it fully if you aren’t a fan of spicy, or just load it up if you want to feel the burn!
  • Lime – this is a recipe where it’s worth using a fresh lime instead of bottled. It will make the flavor so much better!

What to Serve With This Corn

How to Make Mexican Street Corn

Grilled Mexican Street Corn on a piece of paper in a red plate.

Grilled Mexican Street Corn

5 from 4 votes
This Grilled Mexican Street Corn is flavored with Cotija cheese, chili powder, and lime. We call it “Nacho Libre” because of the corn clip from the movie.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Cuisine Grill/BBQ, Mexican/Spanish
Servings 4

Equipment

  • Outdoor Barbecue Grill

Ingredients

Instructions

  • Grill the corn until all sides get a little brown.
  • Combine mayonnaise and sour cream.
  • Brush the corn generously with the mayo/sour cream mixture.
  • Roll in cotija cheese – kind of a mexican feta, you can sub for feta if you want.
  • Season with chili powder.
  • Then squeeze fresh lime juice over the top.

Nutrition Information

Calories: 304kcalCarbohydrates: 21gProtein: 9gFat: 23gSaturated Fat: 9gCholesterol: 47mgSodium: 533mgPotassium: 304mgFiber: 2gSugar: 8gVitamin A: 416IUVitamin C: 11mgCalcium: 206mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

      1. I’ve seen some recipes out there for roasting corn in the oven, that would probably taste closer to grilling than boiling it.

  1. Nice idea. I will try as soon as i get the freshest corn. I am from Puerto Rico and here since we dont produce corn, we have to buy it in a place like Costco or Sams, since the supermaket grade are not the best. Anyways we do it at the grill and then we brush mayo, then rub it with parmesan grated cheese and finish it up with paprika. Beleive me is irresistible!

  2. 5 stars
    Thanks for posting this! My husband and i absolutely love it and make it on a weekly basis now!!!

  3. First time we had this was 5 years ago in New York City at Cafe Habana. It still is a religious experience for me.

    A few months ago the Food Network did a show about the 'best food on a stick' and this corn from Cafe Habana was one of the top recommendations.

  4. Ems– we made this tonight! Oh my gosh, you weren’t kidding! This is probably my favorite corn on the cob now too! I can’t wait to go buy more corn on the cob so we can make more!
    Thanks for posting this! It is totally a new favorite!