Grilled Mexican Street Corn with Lime Mayo
This lighter take on classic Mexican street corn is grilled to smoky perfection, then slathered with a tangy lime mayo and topped with chili powder, cotija cheese, and fresh cilantro.
- Prep15 min
- Cook7 min
- Total22 min
- DifficultyEasy
- Servings4
This grilled corn on the cob is a staple of Mexican street food, and for good reason: the smoky char from the grill pairs beautifully with a creamy, tangy lime mayonnaise. It's a quick and easy side dish that brings big flavor.
We've lightened it up just a touch by using light mayonnaise, but kept all the essential toppings—chili powder, crumbly cotija cheese, and fresh cilantro—so every bite is as vibrant as the original.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, stir together the light mayonnaise, lime zest, and lime juice until smooth and well combined. Set the lime mayo aside.
- Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Place the husked corn ears directly on the grill grates. Cook, turning every minute or so, until the kernels are evenly charred and lightly blistered. This should take 5–7 minutes total.
- Carefully remove the corn from the grill and transfer to a rimmed baking sheet. Turn off the grill.
- While the corn is still warm, use a silicone brush to coat each ear with the lime mayonnaise mixture. Use about 1 tablespoon of the mayo mixture per ear.
- Immediately sprinkle each ear with the Tajin or chili powder, then the cotija cheese, and finally the chopped cilantro. Serve right away.
💡 Tips
- If you can't find cotija cheese, you can substitute with crumbled feta or queso fresco.
- For extra heat, add a pinch of cayenne pepper along with the chili powder.
- Make sure the grill is hot before adding the corn to get a good char without overcooking the kernels.
Inspired by a recipe from Skinnytaste