Whisk mayo, lime juice and garlic. Stir in queso fresco.
Grill corn (indoors in a skillet with a touch of olive oil flipping every 3 minutes for 9 minutes or outdoors on the grill)
Remove from cob OR place on platter and cover with mixture.
Video
Notes
Mexican Street Corn Tips and Variations
You can make Mexican Corn on the Cob with cotija cheese, but I prefer queso fresco because it’s easily accessible.
If you prefer, you can substitute mayonnaise with Mexican crema or sour cream. Try this savory cilantro crema for another delicious option!
If you don’t like cilantro, you can garnish with used lime wedges. They add a little color to your platter. Another option is to sprinkle a little chili powder over the Mexican Street Corn.