I tried this Grilled Mexican Corn recipe while at Kingsford University and I was IN LOVE! Thank you to Chris Lilly from Big Bob Gibson’s BBQ and Kingsford Charcoal for sharing this awesome, and lower calorie version of Grilled Mexican Corn, Street-fare style.

This traditional Mexican street fare is typically made with mayonnaise, chili powder and Cotija cheese. This recipe decreases the fat and amps-up the flavor by cutting the mayonnaise with yogurt and limejuice, and using a seasoning blend of chili powder, cumin and cayenne pepper.

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Grilled Mexian Street Fare Corn

Kingsford University Part 3: Grilled Mexican Corn

  • Author: Robyn
  • Prep Time: 10 minutes
  • Cook Time: 6-7 minutes
  • Total Time: 27 minute
  • Yield: 5-6 main courses or 10-12 sides 1x


  • 3/4 cup plain yogurt
  • 3/4 cup mayonnaise
  • 5 tablespoons lime juice
  • 1 cup Cotija cheese grated fine
  • 4 teaspoons chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 68 ears corn


1) In a small bowl combine the yogurt, mayonnaise, and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
2) Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6-7 minutes turning every two minutes until kernels start to soften.
3) Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.  Sprinkle each corn cob liberally with the Cotija cheese mixture, and they are ready to serve.


Grilled Mexican Street Fare Corn

This Grilled Mexican Corn, with its awesome sauce, was one of my favorite recipes from Chris Lilly and Kingsford University.