Easy Grilled Mexican Street Corn Recipe – Perfect for BBQs
Growing up, I remember the vibrant streets of Mexico filled with the aroma of grilled corn. Inspired by those nostalgic flavors, I created this recipe to bring a taste of those cherished moments to every barbecue. The zesty ancho-lime sauce and savory cotija cheese perfectly capture the essence of Mexican street food, making it a special dish that always sparks joyful memories.
Not to mention, a friend recently reminded me that Corn, yes Corn is a versatile, nutritious choice ; )
Chef’s Notes – Grilled Mexican Street Corn
- Grilling Corn – Ensure the grill is well-oiled to prevent sticking and achieve those beautiful grill marks.
- Sauce Consistency – Adjust the lime juice to your preference for a tangier or milder sauce.
- Cheese Substitution – If cotija cheese is not available, Parmesan or Feta cheese can be great alternatives for a salty kick.
Occasion for Grilled Mexican Street Corn
- Summer BBQs – This Grilled Mexican Street Corn is perfect for summer barbecues, adding a zesty and smoky flair to your outdoor gatherings.
- Game Day – Surprise your guests on game day with this flavorful and easy-to-eat side dish that pairs perfectly with grilled meats.
Grilled Mexican Street Corn
Elevate your barbecue with this Grilled Mexican Street Corn recipe! Each cob is slathered in a zesty ancho-lime sauce, then grilled to perfection and topped with savory cheese. It’s a simple yet spectacular side dish that will impress at any outdoor gathering. Capture the essence of street-side flavors right from your grill!
4
servings10
minutes15
minutes265
kcal25
minutesKeep the screen of your device on
Ingredients
- Sauce Preparation
1/2 cup creamy mayonnaise
1 fresh lime Juice
1 tbsp ground ancho chile pepper
1 tsp smoked paprika
- Corn
4 ears large ears of corn husks removed
1/4 cup unsalted butter melted
- Toppings
1/2 cup finely grated cotija cheese
A pinch sea salt for seasoning
Additional lime cut into wedges for garnish
- Alternative Ingredients
Mayonnaise -> Vegan mayo replaces mayonnaise
Cotija Cheese -> Parmesan or Feta replaces cotija cheese
Butter -> Olive oil replaces butter
Directions
- Grill Setup – Preheat your grill to high heat and lightly oil the grate.
- Sauce Mixing – In a mixing bowl, combine mayonnaise, lime juice, ancho chile powder, and smoked paprika. Whisk until the mixture is smooth and refrigerate until use.
- Corn Boiling – Fill a large pot with water and a pinch of salt, bringing it to a boil. Add corn and boil for 5 minutes before draining.
- Grilling Corn – Place the boiled corn on the hot grill. Grill each side for 2-3 minutes until kernels brown and show caramelized spots.
- Final Touches – Brush each ear of corn generously with melted butter followed by the ancho-lime sauce. Sprinkle with cotija cheese and a touch of salt. Garnish with lime wedges.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
Nutrition Facts
- Calories: 265kcal
- Carbohydrates: 20g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 180mg
- Potassium: 250mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 250IU
- Vitamin C: 10mg
- Calcium: 60mg
- Iron: 0.7mg
