Creamy, Cheesy Mexican Street Corn: The Ultimate BBQ Delight

This Creamy, Cheesy Mexican Street Corn recipe brings the vibrant flavors of summer with sweet corn, mayonnaise, Cotija cheese, and zesty spices.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 ears

Course: Snacks

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Corn

4 ears Fresh Corn on the Cob Use the freshest corn available for natural sweetness.

For the Creamy Mixture

1/2 cup Mayonnaise Adds richness; Greek yogurt can be a lighter alternative.
1/2 cup Cotija Cheese Authentic salty flavor; feta can be used as a substitute.
2 tablespoons Lime Juice Freshly squeezed for best taste.

For the Seasoning

1 teaspoon Chili Powder Adjust to preference; smoked paprika adds depth.
1/4 cup Fresh Cilantro Optional for a fresh note.

Equipment

Grill

Method

Step-by-Step Instructions for Creamy, Cheesy Mexican Street Corn

Preheat your grill to medium-high heat, around 400°F (200°C), and husk the fresh corn on the cob.
Place the husked corn directly on the grill grates, turning every few minutes for roughly 10-15 minutes until charred.
In a mixing bowl, combine mayonnaise, crumbled Cotija cheese, chili powder, and lime juice until well blended.
Remove corn from the heat and slather the creamy mixture over each ear, ensuring every kernel is coated.
Sprinkle more Cotija cheese and a dash of chili powder for extra flavor.
Serve warm, garnished with lime wedges and fresh cilantro if desired.

Nutrition

Serving: 1earCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, wrap in plastic wrap or foil and freeze for up to 3 months.

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