Corn season is here again and it gives us all a chance to make this woderful Grilled Mexican Street Corn. I served it with Grilled Lamb Lolly Pops, but you could just as easily throw some burgers on the grill and grill the corn with the burgers.

Grilled Mexican Street Corn and Lamb Lolly Pops

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Course: Sides
Cuisine: Inspired
Prep Time: 9 minutes
Cook Time: 6 minutes
Total Time: 15 minutes
Degree of Difficulty : Easy
Servings: 2 people



  • 2 whole corn on the cob

Mexican Corn Topping

  • 1 tbsp Hellman's mayonnaise
  • 1/2 tbsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp Asian chili sauce (hot)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • kosher salt and freshly ground black pepper



  • 1-2 tbsp cumbled cotija or feta cheese
  • 2-3 sprigs fresh cilantro


Gather all ingredients before starting recipe

  • Mix together all of the ingredients for the corn topping and set aside until ready to grill corn.
    1 tbsp Hellman's mayonnaise, 1/2 tbsp chili powder, 1/4 tsp smoked paprika, 1/4 tsp Asian chili sauce (hot), 1/2 tsp garlic powder, 1/2 tsp ground cumin
  • Pre heat the broiler.
  • Shuck corn, leaving about 1/3 of the husks on the corn.
  • Select a pot that will be large enough to fully immerse the corn. Fill with water and bring to a boil.
  • Immerse corn in the boiling water. The water will stop boiling. Bring back to a boil, about 2 minutes, then remove the corn. It will be cooked.
  • Transfer each corn cob to an aluminum sheet lined baking pan. Slather the corn topping on the corn and place under the broiler. Set the timer for 2 minutes, or until the corn starts to blister and it gets a golden color.
  • Remove corn to a platter garnish with crumbled cotija or feta cheese, a few leaves of cilantro and a wedge of lime. Serve with Lamb Lolly Pops.

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