Grilled Mexican Street Corn

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 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!

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.

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.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.