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: 4 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.

Healthy Electric Smoker Cookbook by GrillGirl Robyn

Sign up to be included in my MONTHLY GIVEAWAY!

Sign up for my monthly newsletter to get great recipes in your inbox, as well as get automatically included in my monthly giveaway of my cookbook, and this month's featured BBQ rub!

You have Successfully Subscribed!

Pin It on Pinterest

Share This