Grilled Mexican Street Corn – on the grill in summer, under the broiler in winter.

Grilled Mexican Street Corn

I’d heard of Mexican Street Corn but put off trying it for quite a while. Thinking it was just grilled corn with a little spice, I didn’t know what I was missing. It’s become a summer favorite, and now that winter’s set in, a favorite under the broiler. Give it a try!

Grilled Mexican Street Corn - On The Fire

Course Side Dish
Cuisine American
Author Robin Follette


  • 8 Corn on the cob
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup Feta cheese crumbles
  • 1/2 cup cilantro or parsley, chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 2 limes
  • 2 tablespoons olive oil


  • Zest one lime. Mix mayonnaise, lime zest, sour cream, Feta, cilantro (or parsley), cumin and chili powder together. Set aside. Cut the limes into quarters.
  • Coat the corn with olive oil. Grill over high heat or hottest coals, two minutes per side, total of eight minutes.
  • Remove corn from heat and coat with the mayo/sour cream mixture. Squeeze lime juice on each ear. Enjoy!