Mexican Street Corn

When you want a delicious and impressive side dish without all the fuss, this easy, awesome recipe for Mexican street corn has you covered! From start to finish, this entire recipe can be prepared in as little as 30 minutes and promises to please even the pickiest of eaters!


  • 4-8 ears of corn
  • ½ cup sour cream
  • ½ cup light mayonnaise
  • 1 Tbsp lime juice
  • 2 Tbsp minced garlic
  • ½ tsp. salt
  • ½ tsp black pepper
  • ½ tsp. ancho chile powder
  • 1 block of Cojita or Queso Fresco cheese
  • Finely chopped parsley or cilantro for garnish

At least 15 minutes (but honestly up to a day) before you are ready to get grillin’, mix together the sour cream, mayonnaise, lime juice, minced garlic, salt, pepper, and ancho chile powder in a small bowl and stash in the fridge. This will allow all the flavors to meld together- the longer, the better! *P.S. If you are only making 4 ears of corn, you will have plenty of extra spread for another night!

While the spread is doing its magic in the fridge, get your grill fired up! The great thing about this recipe is that it can be done on ANY cooking surface- charcoal or gas grill, under the broiler in the over, or even put them on a stick and do it over a good ole’ fashioned campfire! Tonight, we’re using our Weber charcoal kettle!

While the charcoal is getting happy, you’ll need to break up the block of cheese into very fine pieces. I used a food processor to make super quick work of this- a few pulses and you’re ready to go!

When you are ready to begin cooking, start by charring the corn on the grill. It should only take about 5 minutes or so to get a great char and to thoroughly heat the corn through.


When the corn is charred to your liking, pull the corn off the grill and immediately smear the spread all over the corn. It will start to kind of melt on like butter! I’m drooling already…. Mmmm!


Next, liberally apply the cheese to the corn! You can’t overdo cheese, can you? You’ll notice that this cheese doesn’t exactly “melt.” It does get a little softer but it’ll never melt down (that’s some bizarre Mexican cheese voodoo).


Lastly, garnish the corn with a little more of the ancho chile powder and some green herbs of your choice. Ryan prefers cilantro and I prefer parsley (yes... I’m one of those weird “cilantro tastes like soap” people)- either way, it’s delicious!

 Mexican Street Corn

Serve it up to your family and friends and let the compliments roll in! Happy grilling! 😊

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