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Mexican street corn on the cob.

Mexican Street Corn

Mexican Street Corn is a classic summer staple that works perfectly with any dish! Perfectly seasoned and served with a mixture of creamy cotija cheese.
Course Appetizer, Side Dish
Cuisine Mexican
Keyword Mexican Street Corn
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 342kcal
Author Catalina Castravet


  • 8 cobs corn
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1/2 cup cilantro finely chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 2 tablespoons lime juice
  • 1 cup cotija cheese crumbled
  • 1/2 teaspoon chili powder or paprika to garnish
  • Lime wedges to serve


  • Shuck the corn and fully wrap in Heavy Duty Foil.
  • Turn the grill on high, and preheat it for 10 minutes. Arrange the corn and grill it for 10-15 minutes, turning from time to time for even cooking.
  • In a medium bowl, combine sour cream, mayo, cilantro (leave some for garnish), minced garlic, garlic powder, cayenne pepper, cumin, and fresh lime juice. Stir to blend and set aside.
  • Partially unwrap the corn to cool for a few minutes before applying the sauce.
  • Keeping the foil under the corn, using a basting brush apply the sauce on top of the corn, sprinkle generously with crumbled cotija cheese.
  • Garnish with chili powder and cilantro. Serve with lime wedges.



Calories: 342kcal | Carbohydrates: 19g | Protein: 6g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 414mg | Potassium: 296mg | Fiber: 2g | Sugar: 7g | Vitamin A: 443IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 1mg