Grilled Mexican Street Corn
This grilled Mexican street corn combines smoky, charred kernels with creamy lime mayonnaise, Tajin, and cotija cheese for an easy Mexican street corn recipe that’s both bold and delicious.
Ingredients
- 4 ears fresh sweet corn husks removed
- 1/4 cup light mayonnaise
- 1/2 teaspoon lime zest from 1/2 lime
- 2 teaspoons lime juice from 1 lime
- 3/4 teaspoon Tajin or chili powder
- 1/4 cup cotija cheese
- 2 tablespoons chopped cilantro
Instructions
- In a small bowl, stir together the mayonnaise, lime zest, and lime juice until evenly combined. Set aside.
- Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the corn, turning every 1-2 minutes, until the kernels are charred on all sides. This process will take about 5-7 minutes.
- Remove the corn from the grill and place it on a rimmed baking sheet. Turn off the grill.
- While the corn is warm, use a brush to coat each ear evenly with the lime mayonnaise mixture (about 1 tablespoon per ear).
- Sprinkle each ear with Tajin or chili powder, cotija cheese, and chopped cilantro.
- Serve immediately with extra lime wedges, if desired.
Notes
For a vegan option, use plant-based mayo and nutritional yeast instead of cotija. For a keto-friendly twist, use shredded cheddar. Customize to your dietary needs!