Mexican Street Corn Recipe

Serve up a batch at your next barbecue – your guests will thank you, again and again.
Prep Time

5 min

Cook Time



1 (12-count) package Green Giant® Extra Sweet Mini Ears of Corn-on-the-Cob
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lime juice
1/2 cup crumbled cotija cheese
1 teaspoon chili powder or Tajín
1/4 cup chopped cilantro
lime wedges, for serving


Steam corn in a steamer basket set over boiling water in a large pot for 5 minutes. Sprinkle with salt.
Clean and oil grill grates. Preheat grill to medium high (400°F). Add corn cobs and grill for 5-7 minutes, turning occasionally until charred in some spots. Alternately, place a grill pan over medium-high heat on the stovetop and grill for 5-7 minutes turning occasionally.
In a small bowl combine mayonnaise, sour cream and lime juice.
Arrange corn on a platter, drizzle with mayo mixture and sprinkle with cotija, chili powder and cilantro. Serve with lime wedges on the side.