Mexican Street Corn Brats |

Mexican Street Corn Brats

Prep Time: 15 minutes

Cook Time: 27 minutes

Total Time: 42 minutes

Yield: 4 servings

Serving Size: 1 brat

Calories per serving: 505

Fat per serving: 32g

Saturated fat per serving: 11g

Carbs per serving: 36g

Protein per serving: 19g

Fiber per serving: 2g

Sugar per serving: 7g

Sodium per serving: 1143mg

Cholesterol per serving: 73mg

Mexican Street Corn Brats


  • 2 Ears Sweet Corn, husk and silk removed
  • ¼ Cup Red Onion, finely chopped
  • ¼ Cup Grated Cotija or Parmesan Cheese
  • 2 Tbsp. Fresh Cilantro, finely chopped
  • 2 Tbsp. Sour Cream
  • 1 Tbsp. Fresh Lime Juice
  • 1 Tbsp. Mayonnaise
  • 2 tsp Cayenne Pepper Hot Sauce, plus additional for garnish (optional)
  • 1 tsp Garlic Powder
  • ½ tsp Chili Powder
  • 4 Bratwurst Sausages, uncooked
  • 4 Hot Dog Buns


  1. Prepare outdoor grill for direct grilling over high heat. Place corn on hot grill rack; cover and cook 12 minutes or until charred, turning ¼ turn every 3 minutes. Transfer corn to cutting board to cool; reduce grill heat to medium-low. Once corn is cool, cut corn kernels from cobs.
  2. In large bowl, stir red onion, cheese, cilantro, sour cream, lime juice, mayonnaise, hot sauce, garlic powder and chili powder; fold in corn. Makes about 1⅓ cups.
  3. Place brats on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 160°, turning frequently. About 3 minutes before brats are done, place buns, cut side down, on hot grill rack; cover and cook 3 minutes or until grill marks appear.
  4. Serve brats in buns topped with corn mixture and hot sauce, if desired.