Summer is here and my grilled Mexican street corn is a great way to elevate your BBQ game! I was mind blown the first time I experienced Mexican street corn. The combination of cotija cheese, lime juice, and chili powder is delicious!
What makes grilled Mexican street corn so great?
- The perfect summer side to go with any BBQ or taco night. Fire up your grill and enjoy this delicious corn on the Cobb!
- We use mayo and yogurt instead of sour cream in this recipe. I like how the yogurt adds a tangy, light flavor.
- Chipotle powder gives the corn a nice spicy and smoky flavor. Chipotle is a smoked and dried pepper.
What You'll Need To Make This Recipe
- Corn - White or yellow corn are both great options. Corn is in season from June-September.
- Garlic - Always use fresh
- Chipotle Powder - A jalapeno that has been smoked, dried, and ground
- Lime Juice - Adds brightness to the creamy sauce
- Mayo and Greek Yogurt - The base of the Crema sauce
- Cotija Cheese - A crumbly and salty cheese that's a must in any Mexican street corn
- Cilantro - The quintessential herb in Mexican cuisine
Let's make my grilled Mexican street corn
1. Remove corn from the husk but keep a thin layer. This protects the corn from charring too fast and allowing the corn to achieve nice color.
2. Place the ears of corn into a pan and transport to your grill.
3. Place the corn on a 350-degree grill. Cook for 15-20 minutes, turning every 5 minutes. So the corn cooks evenly.
4. While the corn is on the grill make the Mexican Crema.
5. Combine mayo, sour cream, garlic, lime juice, cilantro, and Cotija cheese.
6. Pull the corn off the grill and let cool for 10 minutes before peeling. Remove the husk from the grilled corn and set it aside.
7. Brush the hot corn with Mexican crema. Make sure to cover every inch of the corn.
8. To finish, garnish with chipotle powder, cilantro, and cheese.
- Leave a small layer of corn husk intact. This is a chef tip I learned years ago, and it's a game-changer. Peel most of the husk and leave a thin layer of husk on the corn. This protects the corn from burning.
- Make sure the grill is not too hot. I find the sweet spot is around 350 degrees. This temperature cooks the corn evenly and with the perfect amount of char.
- Turn the corn every 5 minutes. Do you want evenly charred corn? If you leave the corn on one side too long the char will be too much.
- Let corn cool 10 minutes before peeling. Unless you have no feeling in your hands, you may want to wait a bit before peeling.
- Be generous with the crema. Slather a thick coating of crema over the whole corn on the cobb.
- Don't forget the garnishes. What really takes this recipe to another level is the sprinkle of chipotle powder and a squeeze of lime juice.
Frequently Asked Questions
What is a good substitute for cotija cheese?
Feta is a great option if you can't get your hands on Cotija cheese. Both options are salty and bold in flavor. Be mindful of how much you use since it's big on flavor!
What is the best way to grill corn?
Grilling the corn on the husk is the best way. The husk protects the corn from burning on the grill. You can soak the corn in cold water to prevent the husk from burning too fast on the grill.
How do you know when the corn is done?
Cook corn for 15-20 minutes on a 350-degree grill. Pull back the husk to see if the corn is plump and soft.
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Grilled Mexican Street Corn
- Preheat the grill to 350 degrees.
- Remove the husk from the corn, but leave a thin layer. (This protects the corn from burning)
- Cook corn for 15-20 minutes rotating every 5 minutes, to cook evenly.
- While the corn is cooking, make the creamy sauce. In a medium-size bowl combine mayo, yogurt, garlic, lime juice, cotija cheese, salt, pepper, and cilantro. Set aside.
- Remove the corn from the grill and allow to rest for 10 minutes. Corn will be too hot to handle.
- Peel the husk off the corn and brush generously with the creamy sauce.
- To finish, sprinkle more cotija cheese, chipotle powder, and cilantro on top. Enjoy!