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Life At The Table Mexican Grilled Corn. Platter of three ears of Mexican grilled corn on a white platter garnished with cilantro.

Mexican Grilled Corn

  • Author: Life At The Table


Tantalize your tastebuds with Mexican Grilled Corn. It’s a symphony of flavors with it’s creamy coating and garnishes.


  • 6 ears of fresh corn, shucked leaving the stalk attached
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema (or sour cream)
  • zest of 2 limes
  • 2 teaspoons lime juice
  • 1 cup cotija cheese
  • 1 tablespoon chili powder
  • fresh cilantro, chopped
  • 6 slices of limes
  • kosher salt


  1. Preheat your grill to high heat.
  2. In a small bowl, mix together the mayonnaise, Mexican crema, lime zest and lime juice. Taste and season with pinch of salt. Set aside.
  3. In another small bowl, mix together the cotija cheese and chili powder. Set aside.
  4. Grill the corn until charred, but not burned, about 10 minutes.
  5. Remove the corn from the grill and let it sit for a few minutes to cool down enough to handle.
  6. Using a pastry brush, spread a thin layer of the mayonnaise mixture over each ear of corn.
  7. Season lightly with salt.
  8. Sprinkle the cotija cheese mixture over each ear, distributing it evenly.
  9. Lay the dressed corn on a platter and squeeze some fresh lime juice over the ears.
  10. Garnish with cilantro.

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