Mexican Grilled Corn

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I’m throwing it back to the good old days of being an Arizona girl and heading across the border for the most delicious Mexican Grilled Corn!

4 grilled cobs of corn covered in feta, cilantro and chili mixture placed on a blue oval platter, with lime wedges, with 2 glasses with a drink and a small bowl of feta on the side.


 

Why I Love This Recipe

These days I’m a California girl through and through and it’s not as easy to pack up my bags and head across the border for some epic Mexican food on any given afternoon. But c'est la vie and I’m bringing one of my favorite childhood recipes into my kitchen and yours! I've made a lot of corn salads, chili lime creamed corn. And I love corn in all forms. This Grilled Mexican Corn couldn’t be any more delicious if it tried. Grilled corn brushed with mayo and then dusted with spices, lime juice and crumbled feta cheese…. What’s not to love?

Ingredients & Substitutions

Mise-en-place of all the ingredients to. make Mexican grilled corn.
  • Vegetable Oil
  • Ground Chipotle Chile Pepper
  • Ground Cayenne Pepper
  • Corn – husks on
  • Mayo
  • Feta Cheese
  • Chives
  • Cilantro
  • Lime

*For a full list of ingredients and instructions please see recipe card below.

How to Make Mexican Grilled Corn with Feta

Two small glass bowls, one with oil and one with a mix of chipotle pepper and ground cayenne, along with a brush.

Step 1: Prepare a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chipotle chile pepper and ground cayenne pepper in a small bowl.

A sheet pan with 8 corn on the cobs with husks grilled, with char and grill marks.

Step 2: Grill corn, husks still intact, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.

A sheet pan with 8 corn on the cobs with husks pulled back but still attached, and the corn on the cob visible.

Step 3: Remove from the grill and carefully peel back the husks and tie at the end to use to hold the corn while eating.

A blue and green rectangular platter with 8 corn on the cob placed with the husks pulled back but still attached, brushed with mayo and topped with chili pepper mixture, crumbled feta and chives, along with a small bowl of lime wedges on the side.

Step 4: Immediately brush each ear with 1½ teaspoon of the mayo. Sprinkle each with 1 tablespoon feta cheese and a pinch of chile pepper mixture and chopped chives. Squeeze 1 lime wedge over each ear and serve.

How to Store Mexican Grilled Corn

These are best eaten fresh!! I would make these with the plan to eat at the same time. Storing would not be great with all the mayo and toppings. If you have to, leave the mayo and toppings and store the grilled corn as is for a day or two in an airtight container. When its time to heat, pop it back on the grill to heat it, and then follow the last step.

How to Use Frozen Corn for Mexican Grilled Corn

While this dish is not fit for freezing, you can use frozen corn to make this dish, instead of corn on the cob if thats all you have. You can soften the frozen corn by putting them in boiling water, and once they are drained of excess water, add the mayo, cheese, chile pepper mixture, chives and lime. Give it a good mix and you're all set.

4 grilled cobs of corn covered in feta, cilantro and chili mixture placed on a blue oval platter, with lime wedges, with 2 glasses with a drink, a packaged block of feta and a small bowl of feta on the side.

Tips & Tricks

Pro tip - when you're grilling whole corn on the corn, rather than peel off the outer layers (aka silks) peel them down to the bottom and then tie them in a knot together so you have a handle when you're eating!

And while this isn't related to this recipe... did you know that you can eat corn RAW!! It's delish. So next time you see that in a recipe, don't think it's weird!

FAQs

What is Mexican street corn made of?

Traditional street corn is corn on the cob, mayo, a sprinkle of chili powder and some cheese!

Is it better to soak corn before grilling?

I don't! I skip that step entirely, I find it not necessary!

4 grilled cobs of corn covered in feta, cilantro and chili mixture placed on a blue oval platter, with lime wedges, with a small bowl of feta and a couple small plates on the side.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Mexican Grilled Corn with Feta

Author: Gaby Dalkin
5 from 2 votes
I’m throwing it back to the good old days of being an Arizona girl and heading across the border for the most delicious Mexican Grilled Corn!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings

Equipment

Ingredients
  

  • Vegetable oil for brushing
  • 1 teaspoon ground chipotle chile pepper
  • ½ teaspoon ground cayenne pepper
  • 8 ears of corn husks on
  • ¼ cup mayo
  • ½ cup Feta Cheese crumbled
  • Fresh chives thinly sliced
  • 1 lime cut into 8 wedges

Instructions
 

  • Prepare a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chipotle chile pepper and ground cayenne pepper in a small bowl.
  • Grill corn, husks still intact, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from the grill and carefully peel back the husks and tie at the end to use to hold the corn while eating.
  • Immediately brush each ear with 1½ teaspoon of the mayo. Sprinkle each with 1 tablespoon feta cheese and a pinch of chile pepper mixture and chopped chives. Squeeze 1 lime wedge over each ear and serve.

Notes

Pro tip - when you're grilling whole corn on the corn, rather than peel off the outer layers (aka silks) peel them down to the bottom and then tie them in a knot together so you have a handle when you're eating!
And while this isn't related to this recipe... did you know that you can eat corn RAW!! It's delish. So next time you see that in a recipe, don't think it's weird!

Nutrition Information

Calories: 197kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 169mg | Potassium: 264mg | Fiber: 2g | Sugar: 6g | Vitamin A: 341IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

4 Comments

  1. Wow! This looks positively delicious. I haven't tried Sir Kensington products but I am about to! Love corn done like this. Thanks for sharing you tricks.

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