If you’ve ever wandered past a sizzling street cart in Mexico, you know the irresistible pull of Mexican Corn on the Cob. This vibrant dish takes juicy, grilled corn and envelops it in a luscious mix of creamy mayo, tangy lime, crumbly Cotija cheese, and just enough spices to keep you reaching for more. Whether you’re hosting a backyard cookout or looking to jazz up a weeknight dinner, Mexican Corn on the Cob is the perfect way to bring bold flavors and pure joy right to your table.
Ingredients You’ll Need
The beauty of Mexican Corn on the Cob lies in its simple lineup of ingredients. Each element adds its own magic, from the sweetness of the corn to the pop of fresh cilantro, creating a delicious harmony you can taste in every bite.
- Fresh corn on the cob (4 ears): Choose sweet, plump corn for real juiciness and that signature pop when you bite in.
- Mayonnaise (¼ cup): This gives the spreadable base its richness and helps everything cling beautifully to the kernels.
- Sour cream (¼ cup): Adds a gentle tang and creamy texture, balancing the flavors with a cool finish.
- Cotija cheese, crumbled (½ cup): Salty, crumbly Cotija brings all the savory goodness; you can swap in Parmesan if needed, but Cotija is classic.
- Chili powder (1 teaspoon): A pinch of heat and earthy flavor that awakens the taste buds—the more adventurous can add a dash more!
- Smoked paprika (½ teaspoon): This spice adds a subtle smokiness that perfectly complements the grilled corn.
- Fresh lime juice (1 tablespoon): The bright citrus kick of lime wakes up the whole dish and ties the creamy and spicy elements together.
- Fresh cilantro, chopped (2 tablespoons): For a burst of color and a herby freshness with every bite.
- Lime wedges, for serving: The last squeeze of lime right before eating brings everything to life!
- Oil, for brushing (optional): Helps the corn char evenly on the grill, but you can skip if you like.
How to Make Mexican Corn on the Cob
Step 1: Fire Up the Grill
Start by preheating your grill to medium-high heat. This will give your corn those gorgeous char marks and smoky aroma that defines Mexican Corn on the Cob. If you want an even cook and a bit of a glossy finish, lightly brush each ear with oil before laying them on the grill.
Step 2: Grill the Corn
Place your husked corn directly on the grates. Let it cook for about 10 to 12 minutes, turning it occasionally, so each side gets a turn over the flame. You’re looking for a bit of charring and that moment when the kernels are tender but still have a slight crunch. The transformation is worth every second!
Step 3: Whip Up the Creamy Spread
While the corn grills, grab a small bowl. Stir together the mayonnaise, sour cream, and fresh lime juice until ultra-smooth. This creamy blend is the heart of Mexican Corn on the Cob, wrapping each kernel in tangy, rich flavor.
Step 4: Assemble the Toppings
When the corn comes off the grill, work quickly. Brush each ear generously with the creamy mayo mixture—don’t be shy! Next, shower the corn with plenty of crumbled Cotija cheese. Then, give each ear a sprinkle of chili powder and smoked paprika for just the right level of heat and smokiness. It’s a flavor explosion waiting to happen.
Step 5: Garnish and Serve
Finish your Mexican Corn on the Cob with chopped cilantro for a fresh, green pop and nestle in a few lime wedges on the side. Serve immediately for the most satisfying melty, messy, flavor-packed experience.
How to Serve Mexican Corn on the Cob
Garnishes
Don’t hold back with the finishing touches. Freshly chopped cilantro is a must for color and zing. Tender cotija crumbles add a salty kick. And a generous squeeze of lime brightens the whole thing—serve lime wedges right alongside for extra drizzling. If you love a little more fire, a shake of cayenne or chili flakes makes each bite sing.
Side Dishes
Mexican Corn on the Cob is fabulously versatile. Pair it with grilled meats at a barbecue, nestle beside tacos or fajitas on Taco Tuesday, or serve with a crisp salad and black beans for a casual vegetarian dinner. Its bold flavors set the scene for any Mexican-inspired spread, making it the star or the perfect supporting act.
Creative Ways to Present
Try slicing the cobs into mini pieces for party-ready appetizers, or set up a “build your own” Mexican corn bar with bowls of cheese, spices, and chopped herbs for guests to customize. For mess-free eating, insert wooden skewers or small handled forks at the base of each ear. Presentation is half the fun, so invite guests to dig in with their hands and plenty of napkins!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mexican Corn on the Cob (it’s rare!), wrap each ear in foil or plastic wrap and tuck it in the fridge. The flavors meld beautifully overnight, and it makes a delicious next-day snack or side for lunch. For best taste, enjoy leftovers within 2 days.
Freezing
While corn can be frozen, Mexican Corn on the Cob is at its best fresh. If you must freeze, remove the kernels from the cob and store them in an airtight container. The creamy toppings won’t freeze well, but you can always make extra to add after thawing.
Reheating
Reheat refrigerated corn by wrapping it in foil and placing it in a 350°F oven for about 10 minutes, or give it a quick zap in the microwave. If needed, add a fresh swipe of the mayo mixture and a little extra cheese or lime before serving. This way, it tastes almost as good as fresh off the grill.
FAQs
Can I make Mexican Corn on the Cob without a grill?
Absolutely! If a grill isn’t handy, you can char the corn directly over a gas flame on your stovetop, rotate frequently with tongs, or you can roast it in a hot oven (400°F) until tender and slightly browned.
What’s the best substitute for Cotija cheese?
If Cotija isn’t available, try crumbled feta or finely grated Parmesan. Both will give you the salty, crumbly vibe that makes Mexican Corn on the Cob so crave-worthy.
Can I make Mexican Corn on the Cob vegan?
Yes! Swap the mayo and sour cream for their favorite plant-based alternatives, and use vegan feta to mimic the texture and saltiness of Cotija. The result is just as vibrant and delicious.
How spicy is this recipe?
The base recipe gives a gentle warmth from the chili powder and smoked paprika, but you can absolutely control the heat. For fire-lovers, a dash of hot sauce or cayenne takes it up a notch; for milder tastes, simply use less chili powder.
Can I prepare the toppings ahead of time?
Yes, mix up the mayo, sour cream, lime, and even crumble the cheese a day in advance. Just keep everything chilled and assemble the Mexican Corn on the Cob as soon as it comes off the grill for the freshest flavor.
Final Thoughts
Now that you know how simple and rewarding it is to make Mexican Corn on the Cob at home, I hope you’ll give it a whirl for your next meal or gathering. This dish always sparks delight and brings people together, bite after crunchy, creamy, spicy bite. Grab some fresh corn, fire up that grill, and watch everyone’s faces light up—true Mexican street food magic made in your own kitchen!
Print
Mexican Corn on the Cob Recipe
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the flavors of Mexico with this delicious Mexican Corn on the Cob recipe. Grilled corn topped with a creamy, tangy mixture of mayo and sour cream, Cotija cheese, and a blend of spices, this dish is perfect for summer cookouts or as a side dish for your favorite Mexican meals.
Ingredients
Ingredients:
- 4 ears of fresh corn, husked
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled Cotija cheese
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- lime wedges for serving
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat.
- Grill the Corn: Brush the corn lightly with oil and grill for 10-12 minutes, turning occasionally, until charred and cooked through.
- Prepare the Mayo Mixture: In a bowl, mix mayonnaise, sour cream, and lime juice until smooth.
- Finish the Corn: Remove corn from the grill, brush with mayo mixture, sprinkle with Cotija cheese, chili powder, and smoked paprika.
- Garnish and Serve: Garnish with cilantro and serve with lime wedges.
Notes
- For a spicier kick, add hot sauce or cayenne pepper.
- Grated Parmesan can be used if Cotija is unavailable.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 6g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
