For this Mexican-style street corn, sweet corn is grilled, slathered with lime mayonnaise, and sprinkled with cheese, cilantro, and hot sauce.
Mexican-Style Street Corn
- Quick Glance
- Quick Glance
- 20 M
- 35 M
- Serves 4
- Make the lime mayo
- Make the street corn
In a bowl, whisk together the mayonnaise, lime zest, and lime juice and season with salt and pepper. (You can cover and refrigerate the lime mayo for up to 3 days.)
Preheat the grill.
To husk the corn: Boiling Method: Bring a large pot of salted water to a boil. Add the corn, still in their husks, and cook until just tender when pinched with tongs, 5 to 8 minutes. If the corn is bobbing up out of the water, place a heatproof plate on top to keep them submerged. Using tongs, transfer the corn to a platter and let cool slightly, about 5 minutes, then pull back the husks and remove the silk. Tie the husks together with kitchen string to create a handle to use when eating.
Microwave Method: Microwave the corn in their husks for a couple of minutes. Using tongs, transfer the corn to a platter and let cool slightly, about 5 minutes, then pull back the husks and remove the silk. Tie the husks together with kitchen string to create a handle to use when eating.
Brush the corn with olive oil. Grill over high heat, turning occasionally, until lightly charred in spots, 5 to 10 minutes.
Transfer the corn to a platter. Slather the corn with some of the lime mayo (you’ll have leftover lime mayo, which ain’t a bad thing) and sprinkle with the cilantro and cheese. Serve right away with hot sauce. Originally published July 3, 2018.
Recipe Testers' Reviews
Fresh off the grill and loaded with flavor, this Mexican-style street corn knows how to make an entrance! This looks great on a platter and I loved how the husk handle kept my hands cleaner. Can't wait to serve this again at the next grill-out!
Don't skimp on the lime, salt, or hot sauce here. I was actually so excited to eat the first corn of the season that I completely forgot the hot sauce. The corn was good. Then the next day I ate the remaining half an ear with some red hot sauce from a Mexican taco spot I love and OHMYGOD was that a huge bump in flavor and deliciousness. I want to mix some of that and some of the cilantro into the mayo so it melts into every nook and cranny of the hot corn and then add more of both.
I tried both the boiling and microwave methods and thought both worked well. The microwave was faster and had less cleanup, which is always a perk.
I made this corn last weekend and it's still fresh in my mind. I've thought about it multiple times. My dad, who can be rather particular, loved it and insisted we serve it for guests at our next grill-out. Score!
This decked-out Mexican-style street corn was delicious. The combination of buttery mayo with the right amount of tang from the lime made the slathered ears of corn delectable but not too rich. Some may enjoy the additional tang of vinegary hot sauce, though I think I would have liked just a sprinkle of cayenne and chili powder instead to add complexity to the overall flavor. Overall, a tasty recipe that’s easy enough so I can make it all summer long.