Grilled Mexican Street Corn

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
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Lime Salt:

1/2 cup kosher salt

Zest of 2 limes 

Spicy Mayonnaise:

1 1/2 cups mayonnaise

3 tablespoons spicy chili sauce 

Juice of 2 limes 


6 ears fresh corn on the cob, shucked and silks removed

1 cup shredded Monterey Jack, plus more for garnish, optional

Lime wedges, for garnish 

Fresh cilantro leaves, for garnish 


  1. Preheat a grill to medium-high heat.
  2. For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
  3. For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
  4. For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
  5. Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.

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