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Mexican Street Corn

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5 from 1 vote

Mexican Street Corn

Course Side Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Calories 240kcal


  • 6 (6 ounce) corn cobs husked and trimmed
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup light mayonnaise
  • 1 Tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) grated cotija cheese
  • 1/4 cup fresh cilantro chopped


  • Spray a grill or cast iron skillet with nonstick cooking spray and heat to medium-high heat. Add the corn on the cob to the grill or skillet and char each side for 2-3 minutes or until corn begins to brown and char.
  • Once all sides are lightly charred and kernels are bright yellow, remove from heat and place on a plate to cool; set aside.
  • In a small bowl, combine yogurt, mayonnaise, lime juice, chili powder and salt. Use a basting brush and spread on all sides of the corn then coat each piece of corn in cotija cheese.
  • Sprinkle chopped cilantro on top of corn and serve.


MFP: MFF Mexican Street Corn
September 2022


Serving: 7ounces | Calories: 240kcal | Carbohydrates: 28.9g | Protein: 10.7g | Fat: 9.1g

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