Grilled Mexican-Style Street Corn


Chef Chris Shepherd's take on Mexican-style street corn is served off the cob and comes together easily for a side dish that is especially great for summer entertaining, when corn is in season.

What You Will Need


  • 6 ears corn, husk on and silk removed
  • 2 red chili peppers
  • 12 cup mayonnaise
  • 14 cup cotija cheese, grated
  • 2 limes, juiced
  • 1 tbsp. chili powder
  • 3 tbsp. cilantro, chopped
  • salt and pepper, to taste


Step 1

Once the coals on the grill have burned down to strong embers, place the corn directly on the coals. Slightly char the corn and jalapeños on all sides, approximately 4-5 minutes or until charred. Remove from coals.

Step 2

Remove the husks from the corn. With a knife, carefully remove kernels from the cob. Dice the chili peppers.

Step 3

In a large mixing bowl, add the corn, chili peppers, mayonnaise, lime juice, chili powder, and cilantro. Season with salt and pepper.

Step 4

Place in individual serving bowls and top with grated cotija cheese.
Grilled Mexican-Style Street Corn

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