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Grilled Mexican Street Corn


Rate this recipe 4.6/5 (14 Votes)


  • Lime Salt:
  • 1/2 cup kosher salt
  • Zest of 2 limes
  • Spicy Mayonnaise:
  • 1 1/2 cups mayonnaise
  • 3 tablespoons spicy chili sauce
  • Juice of 2 limes
  • Corn:
  • 6 ears fresh corn on the cob, shucked and silks removed
  • 1 cup shredded Monterey Jack, plus more for garnish, optional
  • Lime wedges, for garnish
  • Fresh cilantro leaves, for garnish


Servings 6
Preparation time 25mins
Cooking time 35mins
Adapted from


Step 1

Total Time:35 min Prep:25 min Cook:10 min 6 servings

Preheat a grill to medium-high heat.

For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.

For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.

For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.

Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.


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