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 8 minutes or outdoors on the grill)
Remove from cob OR place on platter and cover with mixture.
Mexican Street Corn Tips and Variations
You can make Mexican Street Corn with fresh corn on the cob, frozen corn or canned corn. Of course fresh is always best for maximum flavor.It’s the ultimate side dish to serve with beef tacos, chicken nachos, Cilantro Lime Chicken and more!
I prefer to eat it directly off the cob for ease, but you can also remove corn kernels from the cob using a knife and toss Mexican Street Corn with all ingredients for the ultimate side dish!
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.