Recipe: Grilled Mexican Street Corn


This is one of my favorite summer appetizers. It’s so easy to throw on the grill and can feed the whole family. I start off cooking mine in the microwave before grilling. It tastes best served right off the grill. 


Grilled Mexican Street Corn Recipe



1/4 cup mayonnaise

1/4 cup Mexican crema or sour cream

2 cloves minced garlic

1/2 cup queso fresco or cojita cheese, crumbled

1 teaspoon chili powder

1 teaspoon cayenne pepper

6 cobs corn

1/2 stick of butter

1/4 cup cilantro, chopped

1 lime, cut into wedges



1. Mix mayonnaise, crema and garlic in a bowl, and set aside.

2. Spread queso fresco on a plate.

3. Combine chili powder and cayenne in a small bowl, and set aside. 

4. Place ears of corn (husks on) in microwave for 4 minutes on each side. 

5. Let cool for a few minutes, then pull husks down, and cover in butter.

6. Heat grill to high heat, and place corn on directly.

7. Grill corn. Turn occasionally until it is slightly charred on all sides, about 5 minutes, since corn has already been cooked in microwave. (You can grill for longer if you skipped microwave step.)

8. Remove corn, and immediately cover in mayo mixture.

9. Roll corn into cheese crumbles, and sprinkle with chili powder mixture.

10. Top with cilantro and lime juice.



READ MORE: Sundays with Sandy: German Chocolate Cake Recipe