Mexican Street Corn

5 ears fresh corn, husked

For the Spread:

1/4 cup mayonnaise

2 Tablespoons sour cream

1/4 teaspoon garlic salt

Juice from one lime

For the Topping:

1/4 cup grated Cotija cheese

1 teaspoon smoked paprika (or chili powder if you want heat)

Chopped cilantro, for garnish (optional)


Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.

Preheat the grill to medium heat (between 350-450 degrees F).

Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.

Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.

Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.

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