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  • 8 ears of corn
  • 1/2 Cup mayo
  • 2 heaping Tablespoon sour cream
  • juice of one lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 3/4 cup queso blanco or Cotija cheese
  • 1 Tablespoon paprika
  • fresh chopped cilantro
  • Kosher salt

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Now that the weather is warming up, I am super excited to be firing up the grill. This Mexican Street Corn is the perfect side dish! Have children? Get them involved. They will enjoy topping the corn with all of this goodness.

You can also prepare this as a salad. See below! After grilling the corn, cut from the cob and combine all of the ingredients for the sauce and cheese mixture below! I would suggest if you are making as a salad, grill ten to twelve ears instead of eight. Serve up with my Slow Cooked Pork Carnitas…click here!

Mexican street corn

Fire up the grill to 400 – 450 degrees. Place the corn (seasoned with salt) directly on the grill. Grill for about 10 to 15 minutes, turning often and browning on all sides. I did not have a grill at the ready for this recipe, so I used a grill pan on the stove. It worked well, but I would highly recommend using an outdoor grill, especially for the flavor.

corn grilling on a grill pan for Mexican street corn

While the corn in grilling, in a bowl, combine the mayo, sour cream, garlic powder, lime juice, chili powder, cayenne pepper and a pinch of kosher salt.

On a plate, combine the cheese, paprika, and fresh cilantro.

cheese mixture for Mexican street corn

Remove the corn from the grill when the kernels have softened, and have the perfect grill marks. Brush the corn well with the sauce then coat with the cheese mixture. Garnish with a little more of the fresh cilantro and ENJOY this fabulous Mexican Street Corn.

Mexican street corn

To prepare the Mexican Street Corn as a salad, take four cups of corn (I used a combination of canned sweet yellow corn and white shoepeg corn), blacken with two tablespoons of butter in a cast iron pan. This should take about eight minutes. Add two minced garlic cloves to the corn with two minutes left. Remove from heat and mix in 1/3 cup of mayo, 4 ounces of Cotija cheese, a few dashes of chili powder, juice of one-half lime and some fresh chopped cilantro. Taste for salt. That’s is it! ENJOY!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

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