Grilled Mexican Street Corn

Mexican Street Corn is one of the ultimate summer side dishes! This version is just as good as the kind I got from street vendors in Mexico. When I serve this at parties, there’s never any left over!

Grilled Mexican Street Corn

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6

Ingredients

6 ears yellow corn , shucked (that pictured here is a double batch of this recipe)
1/2 cup mayonnaise (preferably 1/4 cup regular and 1/4 cup light)
2 Tbsp finely chopped cilantro , plus more for garnish
1 small clove garlic minced
1 fair pinch cayenne pepper , plus more for topping, to taste
1 cup finely crumbled Cotija cheese
1/2 tsp ancho chili powder , then more to taste
Lime wedges , for serving (optional)

Instructions

Preheat a grill to medium-high heat (to about 450 degrees F).
Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.
Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.
Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn.
Sprinkle corn with chili powder, then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder.
Sprinkle lightly with more cilantro and serve with lime wedges if desired.

Recipe Notes

Sprinkle over the cotija if you want a lighter coating (rather than rolling).
Add chili powder to taste. Some people like a lot, while others like just a few dashes.