This grilled corn recipe is packed full of fresh, bright, and amazing flavors. Each bite of this Mexican Corn on the Cob will have you begging for more.
Mexican Corn on the Cob is one of the best, grilled corn recipes out there. Served as a side, it is a great way to spice up any BBQ.
I seriously love corn season. Nothing says summer like buttery corn on the cob, but sometimes I just want my taste buds to go wild. Mexican Corn on the Cob is the answer to my prayers!
Our friends, Darren and Laura, serve the most addictive Mexican street corn at their annual Cinco de Mayo party.
It is literally the best corn you can ever imagine. Charred to perfection and rolled in Crema Mexicana, sprinkled with crumbled cheese, and spritzed with lime juice.
It is a meal all by itself. With Laura’s permission, I asked to publish the recipe for Mexican Corn on the Cob so I can share this revelation with you.
Mexican Corn on the Cob is credited to Laura’s brother, Steve Espinoza, who at the end of his original recipe says “you’ll want to slap yourself because it is SO good!” He isn’t wrong!
The original recipe calls for cojita cheese and crema Mexicana. On the day I was making this dish however, I was unable to find either.
I substituted queso fresco for the cotija and made my own Quick Crema Mexicana. I also add a little bit of chopped cilantro for an herbaceous note.
Some American versions of Mexican Corn on the Cob corn use mayonnaise instead of crema Mexicana, but take the extra time to locate it or make your own. It makes all the difference in the world.
If you love this recipe as much as I do, you can also make my Mexican Street Corn Salad by making this recipe and taking it off the cob and into a bowl for easy eating!
If you loved this Mexican Corn on the Cob recipe, check out some other easy corn recipes:
Mexican Corn on the Cob or Mexican Street Corn is the best, grilled corn smothered in Crema Mexicana, lime juice, cheese, butter, and cilantro. A great BBQ side dish recipe!
Heat grill to medium-high heat. Grill corn in the husk for 45 minutes. Rotating halfway through.
Allow to cool so you can handle, then husk the corn. You can also wear gloves if you don't have time to allow them to cool fully.
Place butter into a long dish, roll each corn cob in butter and sprinkle with Mexican chili powder. Butter the corn and generously sprinkle chili powder over the corn. Return to the grill to create a char, any where from 10-20 minutes.
Remove and spritz with all 6 limes wedges. Place crema Mexicana in long dish, roll each corn cob in crema Mexicana. Sprinkle with crumbled cheese and another dish of Mexican chili powder. Enjoy!
If you've tried this recipe, come back and let us know how it was!