Grilled Mexican Street Corn

Use this grilled mexican street corn recipe from Chef Josh Capon as the perfect side to any grilled beef meal this summer.

  • 4 ears shucked corn (try and leave the ‘handle” on the corn”)  
  • 1 cup mayonnaise
  • 1/2 cup sour cream 
  • 2 teaspoons lime zest 
  • 2 limes, one juiced and one cut into wedges for serving 
  • 2 teaspoons Ancho chili powder plus more for dusting 
  • 2 tablespoons cilantro, chopped plus more for garnish 
  • 2 cups Cotija cheese, grated  
  • Salt and pepper to taste

  1. In a mixing bowl, combine the mayo, sour cream, lime zest, juice of one lime, chili powder and cilantro and season with salt and pepper. 
  2.  On a hot grill, grill pan or gas burner, grill the corn until golden brown on all sides. Remove from heat, let cool for a few minutes and with a pastry brush, smear all sides with the mayo mixture.  
  3. Roll or sprinkle with the Cotija cheese and dust with more chile powder.  
  4. Garnish with additional chopped cilantro and serve with lime wedges.

Nutrition information per serving, 4 servings: 751 Calories; 65.7 g Total Fat (19.8 g Saturated Fat; 0.3 g Trans Fat; 26.3 g Polyunsaturated Fat; 15.9 g Monounsaturated Fat); 97 mg Cholesterol; 1216 mg Sodium; 28 g Total Carbohydrate; 3.6 g Dietary Fiber; 8 g Total Sugars; 0 g Added Sugars; 17.1 g Protein; 522 mg Calcium; 1.3 mg Iron; 528 mg Potassium; 0.4 mcg Vitamin D; 0.5 mg Riboflavin; 3 mg Niacin; 0.3 mg Vitamin B6; 1.5 mcg Vitamin B12; 571.5 mg Phosphorus; 3.1 mg Zinc; 13.6 mcg Selenium; 57.8 mg Choline

Chef Josh Capon