Mexican Street Corn |

Mexican Street Corn

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: 4 servings

Serving Size: 1 ear

Calories per serving: 205

Fat per serving: 15g

Saturated fat per serving: 3g

Carbs per serving: 17g

Protein per serving: 4g

Fiber per serving: 2g

Sugar per serving: 3g

Sodium per serving: 196g

Cholesterol per serving: 12mg

Mexican Street Corn


  • 4 Medium Ears Fresh Corn, silks and husks removed
  • 1 Tbsp. Olive Oil
  • 1 Garlic Clove, minced
  • 3 Tbsp. Mayonnaise
  • 2 Tbsp. Sour Cream
  • 1½ tsp Fresh Lime Juice
  • ¾ tsp Hot Sauce
  • ¼ Cup Parmesan Cheese, grated
  • 2 Tbsp. Fresh Cilantro, chopped
  • ¼ tsp Chili Powder


  1. Prepare outdoor grill for direct grilling over medium-high heat.
  2. Brush corn with oil. Place corn on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once.
  3. In wide, shallow dish, stir garlic, mayonnaise, sour cream, lime juice and hot sauce. In separate wide, shallow dish, stir cheese, cilantro and chili powder. Carefully roll hot corn in mayonnaise mixture; roll in cheese mixture to coat.