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Mexican Street Corn

Grilled Mexican Street Corn

by | Published Jul 10, 2018 | Last updated Nov 1, 2021 | 0 comments

Prep Time10 minsCook Time15 minsTotal Time25 minsYields6 Servings

Corn is a staple of cookouts, and there’s nothing like biting into a cob of juicy, flavorful corn. Our street corn recipe lends this summer favorite a little kick and a lot of flavor.

If you’re not into hot sauce, don’t worry. The mayonnaise and cheese in the recipe cool down the hot sauce, so the heat isn’t overwhelming. Experiment with different hot sauces to find what works best for you. And you’ll want to de-husk the corn and lay it straight on your GrillGrates to get that crisp, charred look.

The beauty of this recipe is in its variability: once the corn is cooked, guests can add or subtract toppings to their preference.

Mexican Street Corn
Nutrition Facts

Serving Size 1 Street Corn

Servings 6

Amount Per Serving
Calories 292
% Daily Value *
Total Fat 19g30%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 25mg9%
Sodium 1063mg45%
Potassium 427mg13%
Total Carbohydrate 28g10%
Dietary Fiber 3g12%
Sugars 9g
Protein 8g16%

Vitamin A 17%
Vitamin C 11%
Calcium 27%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



Remove the husks from the corn.


Chop the cilantro and slice the radishes.


Combine the mayonnaise and crema and half of the cotija cheese in a mixing bowl.


Heat your grill to about 600 degrees surface temperature. Remember GrillGrates run hotter, about 150 degrees hotter than the dome temperature of your grill.


Lightly spray the corn with canola oil and season with salt and pepper.


Place the corn on the grill.


Rotate the corn a quarter turn ever three to four minutes.


Remove the corn when cooked. Usually about 12-15 minutes


Using a pastry brush, cover the corn with the mayonnaise and crema mixture.


Sprinkle with hot sauce, Cotija cheese, and smoked paprika.


Garnish with cilantro and radish slices.


Cut the lime in half and squeeze over the corn to finish.


Serve immediately.


 6 Corn on the cub with husks
 Canola oil spray
 2 teaspoons Salt
 2 teaspoons Fresh Cracked Black Pepper
 2/3 grated or crumbled Cotija cheese
 1/3 cup Mayonnaise
 1/3 cup crema or sour cream
 Hot Sauce (We suggest Valentina or Cholula)
 6 tablespoons chopped Cilantro
 1 tablespoon Smoked Paprika
 Radish slices for garnish
 1 Lime


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