You’ll be making this Grilled Mexican Street Corn multiple times a week in the summer! Smothered in an easy, creamy, mayo and paprika sauce, and totally on the cob. This recipe can’t be beat for ease, flavor, and simplicity. You’ll love it!
I know you THINK you’ve had the best version of Mexican Street corn ever. You’ve had good, I’m sure. But truly….give this recipe a try and you’ll be thanking me over and over again!
Does this recipe use cheese?
Nope. Most recipes for Mexican Street Corn calls for Cotija cheese or Parmesan cheese. And while you can certainly add some to this recipe…I think you’ll find you don’t need it. Which, for dairy-free girls like me, is the BEST NEWS!
I LIVE for sweet corn season. I adore it. My favorite sweet corn comes from the stands you find along the side of the roads. They seem to always have the best stuff. Sweet and fresh…perfect for grilling up!
Do I have to use Mayo?
Pretty much, yes. You could try using sour cream or yogurt but you really won’t have the same flavor or texture profile. But…if mayo isn’t your thing, try something else!
Straight up honest…I have never mastered the art of grilling corn on the cob on the grill WITHOUT boiling it first. I’ve stopped even trying. Boiling it for a couple minutes less than done and THEN grilling works for me every single time. Why mess with what works so well?
Tip: boil your corn earlier in the day to free up your time (and stovetop). Remember to boil your corn a couple of minutes less than done to account for the time they will spend on the grill.
How can I make this Mexican Street Corn more spicy?
Ooooh, good question! Try using a bit of cayenne pepper in place of the chili powder, mix a bit of hot sauce into the mixture, or dice up some jalapeno chili’s very small and mix in.
You will always have the ingredients on hand for this mixture, I can pretty much guarantee it. So easy, so simple, and oh so tasty!
Do I need to oil the grill?
No, you don’t. You certainly can if it makes you feel better. I find that oiling the corn helps keep the corn from sticking to the grill AND gives it additional flavor. Yummy!
This photo doesn’t show you how charred you want your corn to get. You want to char it! Almost burn that baby. That means you need your grill screaming hot so it chars up fast without overcooking the corn.
Tip: Turn your grill up all the way and get it screaming hot to char the corn fast!
Can I make this ahead?
I wouldn’t recommend making and grilling the corn in advance. However…I have found it works to boil the corn, put it away in the fridge for a few hours before bbq time, and then finish it off on the grill. Super effective for saving time!
Lather the mixture all over that charred corn. I use a sheet pan so I don’t have to touch the corn and get my little fingers burned and messy :). Just roll it around and brush it on. Sooo good!
Give that corn a good couple squirts of lime juice and sprinkle of parsley. If you like, add Cotija or Parmesan cheese. But really, you probably won’t even miss it!
Tip: go ahead and used dried parsley if you don’t have fresh, to sprinkle on your corn.
Can I reheat the Mexican Street Corn?
That’s assuming you’ll have leftovers which…you won’t. But just in case you do, you CAN reheat the cob by putting a damp paper towel over it and reheating in the microwave. It won’t taste quite the same but the damp paper towel will help keep the corn from drying out even further while being reheated.
Alternatively you could cut the unused corn of the cob and turn it into a Mexican Street Corn dip ;).
easy Grilled Mexican Street Corn (with mayo)
- 6 ears corn on the cob, shucked
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- 2 teaspoons paprika
- 2 tablespoons chili powder
- 1 tablespoon salt (more to taste)
- 2 limes
- 2 tbsp dried parsley
- Fill a large stockpot with water, cover, and bring to a boil.
- When boiling, add the shucked corn to the pot and cover.
- Gently boil for 5 minutes.
- Combine all the sauce ingredients and set aside.
- Remove the corn from the pan and place on a paper towel to absorb the liquid.
- If desired, gently brush with olive oil (only if you are concerned about the corn sticking to the grill…I generally skip this).
- Prepare the grill: Turn your grill on to the highest heat you can …usually 500 degrees, or so.
- Add the corn to the grill and close the lid.
- Turn occasionally so that the corn doesn't burn and the char is on all sides.
- When fully charred remove from the grill (don't forget to shut the grill off if you are done with it!) and place the corn on a baking sheet. IMPORTANT…if the corn hasn't charred enough after about 3-4 minutes you still need to remove it from the heat so it doesn't overcook. It will still taste good without the full char but will NOT taste good if it overcooks.
- Smother the corn with your mixture. Be sure to smother all sides.
- Sprinkle with parsley and squirt the juice from the lime across the corn.
- Serve hot and with napkins ;).