Go Back
+ servings
Grilled Mexican Street Corn on a piece of paper in a red plate.
Print Recipe
5 from 9 votes

Grilled Mexican Street Corn

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 Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Grill/BBQ, Mexican/Spanish
Keyword: Grilled, Mexican Street Corn, Side, Side Dish
Servings: 4
Calories: 304kcal
Author: Emily Walker

Equipment

  • Outdoor Barbecue Grill

Ingredients

  • 4 corn on the cob peeled and rinsed (4 full corn on the cobs)
  • 1/4 cup Best Foods mayonnaise (Hellman's)
  • 1/4 cup sour cream
  • 1 cup cotija cheese or to taste
  • chili powder to taste
  • 1 lime

Instructions

  • Soak husked corn in cold water for 15 minutes. Remove corn from water and pat dry with paper towels.
  • Grill on medium heat for 20 minutes, turning occasionally until lightly brown on all sides.
  • 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.

Notes

  • Use sour cream or plain Greek yogurt instead of mayo if desired. 
  • For spicier corn use cayenne pepper.
  • If you can't find cotija cheese, use feta or queso fresco. 

Nutrition

Calories: 304kcal | Carbohydrates: 21g | Protein: 9g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 533mg | Potassium: 304mg | Fiber: 2g | Sugar: 8g | Vitamin A: 416IU | Vitamin C: 11mg | Calcium: 206mg | Iron: 1mg