Mexican Street Corn (on the Cob)

There’s nothing better at a BBQ than corn on the cob cooked on the grill! Jazz it up a bit with creamy Mayo and spices. A wonderfully delicious and smoky appetizer or side that’s perfect for any summer meal.

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Mexican Street Corn (on the Cob)

Course: Side Dishes
Keyword: Gluten Free, Under 30 Minutes
Servings: 6 servings
Author: Denise


  • 6 ears corn on the cob
  • Olive oil
  • Kosher salt
  • Lime
  • Cojita cheese crumbled
  • 3 green onions diced
  • 2 Tbsp chives minced

Smoky Aioli:

  • 1 cup of avocado mayo
  • 1 egg yolk
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper 1 1/2 tsp paprika
  • 1 tsp chili powder
  • 2 cloves garlic minced
  • 1/4 tsp red chili flakes
  • 1 tsp sriracha


  • Drizzle corn lightly with olive oil and sprinkle with kosher salt.
  • Grill over medium low heat for 10 minutes, turning frequently.
  • While corn is grilling, prepare aioli. Combine all ingredients for aioli in small bowl, whisking well to combine.
  • When corn is done, place on platter. Squeeze fresh lime over corn. Schmear aioli over corn. Drizzle crumbled cojita cheese on top. Sprinkle with green onions and chives.
  • Serve immediately.
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