Mexican Street Corn

by Rachel

Corn has become the star of a viral video where a young boy expresses his love for it. I can’t help but agree! Corn on the cob is a delicious snack that you can make 100 different ways. Its flavor can’t quite be categorized as sweet or salty; it’s a little bit of both. It’s juicy, crunchy, and fun to eat. What more could you want!

Grilled corn on the cob is a street food specialty in Mexico. You will find vendors on the streets of Mexican cities selling corn with different toppings. This recipe offers a traditional Mexican flavor that is a bit spicy, very cheesy, and quite fresh. You can make it yourself in just 15 minutes!

How to make Mexican Street Corn?

  1. Preheat the oven to 350 F degrees.

Bake on the oven rack for 35-40 minutes.

Combine garlic powder and mayonnaise.

Brush the cooked corn with your garlic mayo.

Roll the corn in cotija cheese.

Sprinkle some cilantro and chilli powder on top, and squeeze a lime wedge over it.

What is in classic Mexican street corn?

Our recipe is a slight deviation from the classic recipe. The classic recipe calls for a sauce made from mayonnaise and sour cream, cotija cheese, and cilantro. You can try the classic recipe to figure out what you like and experiment with your corn on the cob.

Where is Mexican street corn from?

The classic version of Mexican street corn as we know it comes from the streets of Mexico City. The dish has roots in Mexican culture that is so open to snacking at all times of day and, of course, street food. You can’t have one without the other!

Can you cook Mexican street corn on the grill?

Of course! If you have a grill in your backyard, I encourage you to use it to make Mexican street corn. It will come out tasting even better, as the grill will add a smoky flavor. Of course, baking it in an oven will not make the flavor any worse. It’s all about the seasoning!

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 311 calories 23 fat
Rating: 4.5/5
( 2 voted )


  • 6 Ears Fresh Sweet Corn
  • 6 Tablespoons Mayonnais
  • ½ Teaspoon Garlic Powder
  • 1 Cup Cotija Cheese Crumbled
  • 6 Tablespoons Fresh Cilantro Roughly Chopped
  • 1 Teaspoon Chipotle Chili Powder
  • 2 Limes Quartered


  1. Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
  2. While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
  3. When corn is done brush with garlic mayo. Roll in cotija cheese.
  4. Sprinkle with cilantro and chili powder.
  5. Squeeze with fresh lime juice if desired.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @Eatitorgohungry.

You may also like

Leave a Comment