Irresistible Mexican Street Corn Made Easy for BBQ Lovers

Enjoy the vibrant flavors of Mexican Street Corn at your next BBQ with this easy recipe capturing smoky, zesty, and salty notes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Soaking Time 15

Total Time 42

Servings: 4 ears of corn

Course: Snacks

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Corn

4 ears Fresh Corn Look for bright green husks.
1 teaspoon Smoked Paprika Adds smokiness.

For the Crema

1 cup Mexican Crema Can substitute with mayo or a mayo-sour cream mix.
1 lime Lime (zest and juice) Brings acidity.

For the Toppings

½ cup Cotija Cheese Offers salty flavor; Queso Fresco is a substitute.
¼ cup Fresh Cilantro A burst of freshness as a garnish.

Equipment

Grill
Medium Bowl
tongs

Method

Step-by-Step Instructions

Preheat your grill to medium-high heat, around 400°F (200°C).
Peel back the husks of the corn, rinsing thoroughly under cold water.
Soak the corn in water for 15 minutes to prevent burning.
Grill the corn directly on the grates for 10-12 minutes, rotating occasionally.
Whisk together the crema, lime zest, and lime juice in a medium bowl.
Brush the crema mixture generously over the grilled corn.
Sprinkle Cotija cheese evenly over the corn while the crema is wet.
Season with smoked paprika and remaining lime juice, then garnish with chopped cilantro.
Optionally, cut the corn off the cobs and serve in a glass with toppings.

Nutrition

Serving: 1ear of cornCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 7mgCalcium: 60mgIron: 0.5mg

Notes

Choose fresh corn for maximum sweetness. Rotate during grilling for even char. Store leftovers in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!