Grilled Mexican Street Corn

Fresh off the grill Mexican Street Corn is the absolute best. We’ve got a super simple Mexican Street Corn recipe that will make your tastebuds dance and your tummy asking for seconds!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
Author: Lee Hersh
Yield: 4 1x
Category: Side
Method: Grill
Cuisine: Mexican


Mexican Corn

  • 4 ears of corn, shucked and cleaned
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/8 teaspoon sea salt


  • 1/4 cup cotija cheese
  • fresh chopped cilantro, to taste
  • fresh lime juice, to taste
  • 1/4 cup red onion, finely minced


  1. Preheat grill or oven to 400ºF.
  2. Then, prepare corn by shucking. Remove husks and hair and run under warm water to remove any dirt or residue. Pat dry.
  3. Create spice mix by mixing together chili powder, smoked paprika, garlic powder, and sea salt.
  4. Then, drizzle the ears of corn with olive oil and rub into kernels making sure everything is fully coated. Season corn with the spice mix.
  5. Once seasoned, wrap corn in tin foil and seal tightly.
  6. Preheat grill to 400ºF and then place foil pack on direct flames for around 20-25 minutes, flipping every 5 minutes.
  7. Remove from heat, sprinkle with cotija cheese, a squeeze of lime juice, minced red onion, and fresh cilantro.


  • Serving Size: 1/4
  • Calories: 105
  • Sugar: 3
  • Fat: 3
  • Carbohydrates: 18
  • Fiber: 3
  • Protein: 4


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