Mexican street corn

Grilled Mexican Street Corn

Course: dinner, lunch, Side Dish, vegetables
Cuisine: Barbecue, BBQ, corn, Mexican, vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 85 kcal
The best way to make corn, in my opinion, is on the grill. + it's so simple and easy, requires no prep and makes an awesome Mexican Street Corn.


  • 8 Ears of corn in the husk
  • 1/2 cup sour cream
  • 1 cup finely crumbled Cotija cheese you can substitute feta cheese if you cant fin Cotija, plus more for serving
  • 1 t chipotle chili powder plus more for serving
  • 1 t cayenne pepper
  • 1/2 cup roughly chopped cilantro leaves
  • 2 limes cut into wedges
  • Salt and pepper


  1. Soak corn in husks in a tub of water for about an hour.
  2. Combine sour cream, Cotija cheese, chili powder, cayenne, and cilantro in a large bowl. Stir to combine and refrigerate.
  3. Cook corn on a hot grill, I want my grill to b between 450 and 500 degrees, turn the corn occasionally, until cooked through and it is well charred on all sides, about 8 to 10 minutes.
  4. I usually cook the corn while the main course rests.
  5. Using a grilling mitt, Pull back the husk and remove as much silk as possible.
  6. Use a spoon to coat the corn with the cheese mixture.
  7. Squeeze lime over top
  8. Serve immediately.
  9. Serve extra Cotija, chili powder, cayenne, salt, pepper on the side.
Nutrition Facts
Grilled Mexican Street Corn
Amount Per Serving
Calories 85 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 24mg8%
Sodium 227mg10%
Potassium 65mg2%
Carbohydrates 3g1%
Sugar 1g1%
Protein 3g6%
Vitamin A 440IU9%
Vitamin C 5.4mg7%
Calcium 114mg11%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.