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Mexican Street Corn

Prep Time:

15 mins.

Cook Time:

8 mins.


4 servings

In 2016, this recipe was the third place winner for the 3 Crackers Cooking team in the side dishes category, sponsored by Blue Plate® Mayonnaise, at the Hogs for the Cause Barbecue competition and fundraiser. Based on the tradition of corn sold at festivals and events in Mexico and the Southwest, it’s a great twist on favorite flavors.


  • ¼ cup Blue Plate® Mayonnaise
  • ¼ cup sour cream or Mexican crema
  • ¼ cup finely crumbled cotija or feta cheese, plus more for serving
  • ½ teaspoon ancho or guajillo chili powder, plus more for serving
  • 1 teaspoon finely minced fresh garlic
  • ¼ cup finely minced cilantro leaves
  • 4 large ears fresh corn, shucked
  • 1 lime, cut in wedges


  1. HEAT grill to high heat.
  2. COMBINE mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a very large bowl. Stir until well blended.
  3. GRILL corn, rotating the ears occasionally, until cooked through and charred in spots on all sides, about 8 minutes.
  4. TRANSFER corn, one ear at a time, to the bowl with cheese mixture. Use a large spoon or brush to evenly coat the corn on all sides with mixture.
  5. GARNISH with extra cheese and chili powder and serve immediately with lime wedges.

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