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Mexican Roasted Street Corn on the Cob

Rated as 5 out of 5 Stars

"Hot, golden street corn that is both sweet and smoky with a bit of Mexican zip and zest."
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25 m servings 170
Original recipe yields 8 servings (8 ears)


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  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.
  3. Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.
  4. Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.
  5. Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.


  • Cook's Notes:
  • You can use shaved Parmigiano-Reggiano instead of Cotija cheese if needed.
  • Do not soak corn in water as some recipes suggest.

Nutrition Facts

Per Serving: 170 calories; 4.6 32.2 6.9 9 255 Full nutrition

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Perfect as written! I wouldn't change a thing except to maybe add some chopped cilantro. I made this recipe along with another similar one that was roasted in the oven and hands down this one wa...