Grilled Mexican Street Corn

Southern Kitchen

About the recipe

Popular in Mexico City, this grilled corn on the cob gets its richness from a coating of mayonnaise, which is then used to affix salty cotija cheese to the surface. This is a fantastic side dish, but you could also follow the same recipe, cut the kernels from the cob, toss all the ingredients together in a bowl and use the resulting “salad” as a topping for hot dogs or tacos.

Cotija cheese is a slightly aged Mexican cheese with a similar flavor to a young Parmesan. If you cannot find cotija, substitute queso fresco or, in a pinch, feta, instead.

Serves: 4

Hands On Time: 20 minutes

Total Time: 20 minutes


4 ears yellow corn, shucked

1/2 cup mayonnaise

Juice of 1/2 lime

1/2 cup crumbled cotija cheese

2 teaspoons chili powder

Fresh cilantro leaves, for serving


Heat a grill over medium-high heat. Place the corn on the grill and cook, turning occasionally, until lightly browned on all sides, about 15 minutes. Let cool slightly.

While the corn is cooling, combine the mayonnaise and lime juice in a small bowl. Spread the mayonnaise evenly on the corn, then sprinkle with the cheese and chili powder. Serve garnished with cilantro.