Mexican Street Corn


Mexican Street Corn

This flavorful grilled corn is topped with butter, cheese, cilantro, and spices. A great side dish for any barbecue and the perfect option for the vegetarian in the group. Give this popular street food a try at your next cookout or tailgating event.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8 People


  • 8 ears of corn
  • 3/4 cup softened butter (not melted)
  • 2 cups queso fresco, crumbled
  • 1/2 cup cilantro, chopped
  • 2 tablespoons Mexican chili powder (substitute with ancho or regular chili powder)
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt (use more if needed)
  • 1/4 teaspoon black pepper


  • Combine softened butter with 1 tablespoon of Mexican chili powder with lime juice, black pepper, and salt. Save the rest of the chili powder for garnish. Set aside.
  • Preheat grill for high heat.
  • Peel back husk from corn to expose ear. Do not remove the husks. Remove all of the silk and dip corn husks in water. Blot dry of any excess moisture.
  • Place corn onto grill and cook for 8-10 minutes, rotating every 2 minutes. If husks start to burn, place a sheet of aluminum foil directly under them, but not the corn itself.
  • Once corn is nicely brown and cooked, remove from grill and place onto a large platter or baking sheet. Let cool for a few minutes.
  • Slather each ear of corn with butter mixture, then apply queso fresco and cilantro. Sprinkle lightly with remaining chili powder and serve.