This deliciously easy and spicy Mexican Corn on the Cob is based off the classic Street Corn recipe and is cooked on the grill or stovetop.
Spicy Street Corn: Mexican Corn on the Cob Recipe
If I could pick one summer vegetable recipe that is a standout for grilling that would have to be this Easy Mexican Corn on the Cob recipe.
My inspiration for this recipe is from the street corn that you might find south-of-the-border.
There vendors grill fresh ears of corn right there on the street. They use plenty of spice on top and the taste can’t be beat.
Midwest Version of Street Corn
My version of Mexican Street Corn is made with similar ingredients but with staples found here in the midwest. The corn still has that spicy, smoky taste but also a super cheesy topping for those aficionados who can’t get enough cheese.
In addition, this can be easily replicated at home whether you make it on the grill or stovetop.
To Make:
Start with your ears of corn that have been shucked (husks removed). Then place them directly on a hot grill or grill pan.
When using a grill for this Spicy Mexican Corn on the Cob recipe, make sure that you have prepared the grill properly and that the grates are well greased.
Allow the cobs to cook on all sides and gain some color.
How to Make Corn on the Cob Spicy Rub Sauce
In a small bowl, add one cup of mayonnaise. Then add your spices like cayenne pepper, Spanish paprika, along with garlic salt.
To add more depth of flavor, I like to add my favorite fajita seasoning to the mix, too.
Don’t like it too hot or spicy? Take away some of the intensity of the rub sauce by reducing the amount of spice you initially add to the mayonnaise.
Brush this mixture on the cobs, being generous on all sides.
Then cook about five minutes on each side, grilling on high. Keep rotating the ears of corn until cooked.
Remove when done and add a sprinkling of shredded cheese. I love the taste of parmesan, so I used Wisconsin-made Sartori Parmesan Classic. It’s deliciously sweet but with just the right amount of saltiness, too.
It’s the perfect garnish for a most amazing corn recipe. Serve warm. Enjoy!
Recipe Variation
If you really want to add some more depth to your corn, try one (or more) of these toppings as soon as it comes off the grill:
- grated pecorino
- squeeze of lemon
- queso fresco
- crumbled cojita cheese
- Greek yogurt
- minced jalapeño peppers
- squeeze of lime
You can even serve the corn alongside these delicious recipes:
For more amazing vegetable recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Spicy Mexican Corn on the Cob Recipe
Ingredients
Prep the Grill
- 2 tbsp vegetable oil to prep the grill or grill pan
For the Corn
- 5 ears sweet corn shucked (husk removed)
For the Sauce
- 1 cup mayonnaise
- 1/4 tsp cayenne pepper
- 1/4 tsp Spanish paprika
- 1/4 tsp fajita spice mix optional
- 1/4 tsp garlic salt
- shredded or crumbled cotija, pecorino or parmesan cheese optional
- sliced lemon or lime wedges optional
Instructions
Prep the Grill
- Using either a grill or stovetop grill pan brush prep your grill surface with vegetable oil.
For the Corn
- Add shucked corn and grill on high for approximately 5 minutes on each side.
For the Sauce
- In a bowl, mix the mayonnaise and spices together. Brush on all of the ears of corn.
- Rotate often and cook until corn is golden, approximately 12-15 minutes.
- Remove. Sprinkle on cheese and squeeze a bit of lemon or lime juice on corn cobs. Serve warm. Enjoy!
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