Mexican street corn. Three of my favorite words. Right after “sizzling hot ribeye”. Or maybe, “here’s some bacon.” For me, it’s pretty hard to compete with the amazing meats that come off the grill, but this dish does. Even my wife likes this dish, and she hates corn. (I know, who hates corn on the cob, right? Un-American!). That’s how good it is. If you’ve never tried Mexican street corn, you need to change that right away.

mexican street corn plated-edited-1_edited-1

Grilled Smokey Mexican Street Corn


4-6 ears of corn (you may want more because this is very addicting!)

1 cup mayo

Smoked paprika to sprinkle on the corn

1 cup of cotija cheese, crumbled in fine pieces

1 cup chopped cilantro

1 lime, cut in wedges

Cooking Directions

Turn your pellet grill on smoke with the lid open for 4-5 minutes. After the grill is started turn grill to high. After the grill is on high and the ears of corn are husked, set the corn on the grill. The corn should take about 20-25 minutes to cook. You should rotate the corn every 5-7 minutes so it doesn’t get burnt on one side.


After the corn is finished let it cool for 5 minutes so the mayo doesn’t melt off the corn. Once the corn is cool slather on the mayo.

mexican street corn1-edited-1

Next, sprinkle the smoked paprika (which is our secret ingredient).

Sprinkle the cotija cheese, then the cilantro.

cojita cheese

mexican street corn3-edited-1

And finally a squirt of lime juice over the piece of corn.

mexican street corn5-edited-1

We’re not exaggerating when we say this corn may change your life! Hands down, one of our very favorite sides. We hope you enjoy it as much as we do.