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Mexican Corn on the Cob

This flavorful corn comes from the streets of Mexico to your kitchen
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Side Dish
Cuisine: Mexican
Keyword: BBQ, Fiesta, Grilled
Servings: 6 cobs


  • BBQ grill
  • Basting brush
  • Kitchen shears


  • 6 ears Fresh corn on the cob shucked
  • 1-1/2 Tbsp Melted butter or Olive oil
  • Salt and Pepper to taste

Mexican Corn Toppings

  • 1/2 cup Mayonnaise
  • 1/4 cup Crema or sour cream/Greek yogurt
  • 1/2 cup Cotija cheese crumbled
  • 1/2 tsp Ancho chili powder
  • 1/2 tsp Cumin
  • 4 stalks Fresh cilantro
  • 1 lime cut in wedges


Grill the Corn

  • Preheat grill to medium heat
  • Shuck the corn, removing husks and corn silk completely
  • Brush with melted butter or olive oil, adding salt and pepper to taste
  • Grill for 10 minutes, rotating cobs to achieve a lightly browned appearance and corn kernels are easily pierced

Add Mexican Toppings

  • Combine mayonnaise and crema in bowl
  • Brush grilled corn cobs with mayonnaise and crema mixture
  • Then roll corn into the crumbled cotija
  • Sprinkle on ancho chili powder and cumin
  • Using kitchen shears cut cilantro into pieces and add
  • Finish off with a squeeze of lime and serve with additional cilantro if desired