15 Irresistible Takes on Mexican Street Corn
Smeared with a magical combo of mayonnaise, sour cream, cheese, chili spices and lime, Mexican street corn is a must-have summertime snack. Here are our best traditional Mexican street corn recipes plus some delicious riffs. Husk some fresh corn on the cob, fire up the grill and prep your taste buds for pure joy.
Spicy Corn Kabobs
Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
Corn with Cilantro-Lime Butter
I created a lime butter especially for grilled corn and love to add fresh cilantro from my garden. —Andrea Reynolds, Westlake, Ohio
Kathy's Herbed Corn
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio
Chip-Crusted Grilled Corn
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizzazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Bacon-Wrapped Corn
After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska
Grilled Corn with Dill
I like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania
Herbed Grilled Corn on the Cob
I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
Corn on the Cob with Lemon-Pepper Butter
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
Sweet Corn with Parmesan and Cilantro
A little tart and a touch sassy, this fun way to fix corn will be a hit. Just a few minutes of pan frying gives it a delightful golden color. —Faye Sloan, Las Vegas, Nevada
Fiesta Grilled Corn
We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland
Buttery Horseradish Corn on the Cob
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Basil Grilled Corn on the Cob
Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
Slow-Cooked Cajun Corn
My husband loves corn on the cob, and I love this slow cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. —Audra Rorick, Scott City, Kansas
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Grilled Sweet Corn
Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan