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Grilled Mexican Street Corn

This Mexican Street Corn is grilled over charcoal then slathered with creamy goodness, sprinkled with delicious cheese, and garnished with cilantro and limes.
Course Side Dish
Cuisine Corn on the Cob
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Kim Beaulieu


  • 12 ears of corn husks pulled back and tied off (or shucked completely if you prefer)
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup mayonnaise
  • 1 cup Cotija feta cheese, or parmesan cheese, divided
  • 1/2 teaspoon ground ancho chili pepper or cayenne pepper plus more for serving
  • Zest from 1 lime
  • Juice from 1 lime
  • Cilantro to taste
  • Lime wedges or halves for serving


  • Preheat charcoal grill to high heat using two zone method. Even though this is cooked over direct heat I like having an indirect side to move things over if needed. Plus if you leave husks on it's useful for that reason too.
  • While the grill is preheating make your the cream mixture. In a medium size bowl combine Mexican crema or sour cream, mayonnaise, 1/2 cup of your choice of cheese (reserve other half for sprinkling over top), chili or cayenne pepper, zest and juice from 1 lime. Mix well. Set aside.
  • Place corn on the direct heat side of grill. Cook, turning occasionally until all sides are beautifully charred. This should take about 7-8 minutes.
  • Remove corn from grill and brush with sauce.
  • Sprinkle with extra cheese and extra ground ancho chili or cayenne pepper. Garnish with cilantro.
  • Squeeze extra lime over top, if desired.
  • Serve with a big old corn loving smile.