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side view Grilled Mexican Street Corn resting on wooden board on picnic tablecloth.

Grilled Mexican Street Corn

Grilled corn on the cob slathered with crema, cojita cheese, fresh cilantro, and cayenne pepper makes up this recipe for Grilled Mexican Street Corn.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Katie


  • 6 corn on the cob
  • ½ cup Mexican Crema or mayonnaise, divided by 1 tablespoon
  • ½ cup Cotija /Queso Fresco / Feta Cheese
  •  Cayenne Pepper or Chili Powder
  • 2 tablespoons fresh cilantro minced
  • 1 lime cut in 6 wedges


  • Preheat the grill to high heat. While the grill heats up, shuck your ears of corn. Then, reduce the heat to low, clean the grill grates, and spray with non-stick cooking spray.
  • Place the corn on the grill and cook for 15-20 minutes. Turning every 5 minutes or so to prevent burning. You'll notice that the color of the corn will start to turn a deeper shade of yellow (if you are cooking yellow corn).
  • Once the corn is cooked, remove from the grill and place on a tray. Pour the Mexican Crema over the ears of corn. Then, sprinkle on the cotija cheese (*or place in a dish and roll the cotija on the corn). Sprinkle cayenne pepper (or chili powder for a less spicy version) on the corn on the cob.
  • Lastly, sprinkle a little fresh minced cilantro on to the corn. Serve each corn on the cob with a wedge of lime to be squeezed on top of the corn. Enjoy immediately!