Mexican Street Corn

Mexican Street Corn


  • 4 ears sweet corn, not husked
  • 1/4 cup mayonnaise 
  • 1/4 cup sour cream
  • 2 tsp Tajin, (more if you want additional spice)
  • 1 tsp garlic powder
  • 1 tbsp milk
  • 1 lime, cut into wedges
  • 1/2 cup fresh cilantro, chopped and separated
  • 1/2 cup cotija (or Parmesan) cheese, crumbled


  1. Preheat grill to medium-high. 
  2. Remove the silks from each ear of corn by twisting them off.  
  3. Place corn on the grill in the husk, no soaking is needed. Cook the corn for 35-45 minutes, rotating it every 8 minutes or so. 
  4. While the corn is cooking, in a small bowl, mix together the mayonnaise, sour cream, milk, tajin, and 1 tbsp freshly chopped cilantro to create the crema. 
  5. Once corn is cooked, remove from grill and peel back the husk. Using a spatula, spread the crema over the corn. Sprinkle with cotija cheese, fresh cilantro, a drizzle of lime juice, and additional Tajin if desired. Serve immediately.
Sweet Corn

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