Grilled Mexican Street Corn (a.k.a. The “My Family Won’t Eat It But I Want It Anyway” Recipe)

Hello friends! Gather ‘round because I’ve got another episode of “my family won’t eat it, but I want to try it” for you today. If you’ve been here a while, you know that cooking in my house is… let’s say… a delicate dance. When you’ve got kids with ARFID (Avoidant/Restrictive Food Intake Disorder) and everything you make has to pass the beige test—you know, toast, chicken nuggets, mac & cheese—it can really mess with your adventurous little foodie heart.

So here I am, standing in the produce section, staring down the most glorious, golden, fresh ears of corn you’ve ever seen—like they were just whispering, “Pick me! Slather me in something delicious! Make me your summer side dish!” And I thought: Mexican Street Corn.

Here’s the thing. I’ve never actually made Mexican Street Corn before. Never! I know, what kind of food blogger am I? The kind that eats a lot of bread, that’s what kind. But when the universe hands you perfect corn, you listen.

The Mayo Dilemma

Now, full disclosure: I am a selective eater. I wouldn’t say I have ARFID, but I do have a personal list of foods that give me the ick. At the very top? Mayonnaise. It’s a no from me, dawg. So imagine my face when I realized the classic version of Mexican Street Corn is basically: “Here, have some corn with a big ol’ dollop of mayo.”

Cue internal screaming.

But because I’m also stubborn (and hungry), I decided to make it work my way. Enter: Greek yogurt. Tangy, creamy, a little lighter on the guilt scale—this was my “mayonnaise who?” moment. And friends… it was so good. Like, “stand over the sink eating it straight off the cob while pretending you made it for dinner” good.

What is Mexican Street Corn Anyway?

If you’re like me and have somehow avoided this glorious creation for years, let’s break it down:

• Start with grilled corn on the cob (bonus points if it’s got those pretty little char marks).

• Slather it in a creamy, tangy sauce (traditionally mayo, but see above).

• Sprinkle on some cotija cheese (fancy Mexican cheese that tastes like feta and parmesan had a baby).  Or if you're like me and the inspiration hit and you only had parmesan in the fridge, go parm.  I wont judge you.

• Add a squeeze of lime, a little chili powder or Tajín, maybe a sprinkle of cilantro if you’re feeling wild.

It’s messy. It’s a little over the top. And it’s absolutely everything a summer side dish should be.

But Will My Family Eat It?

Hahahahaha. No.

Listen, when your household cuisine wheelhouse revolves around various shades of beige, a cob of corn covered in tangy, spicy, cheesy goodness is just not going to fly. My ARFID crew looked at it like it was wearing a Halloween costume and walked away.

So I did what any rational, carb-obsessed, vegetable-loving mom would do: I made it for myself and served them something beige on the side. Win-win.

The Recipe: Grilled Mexican Street Corn (No Mayo Version)

Here’s how you can make it happen without the mayo-induced trauma:

Ingredients

• 4 ears fresh corn on the cob, husked

• 1 tablespoon olive oil

• 1/2 cup plain Greek yogurt (full-fat for best flavor)

• 1 clove garlic, minced

• Juice of 1 lime

• 1/2 teaspoon chili powder (or Tajín if you’re fancy)

• 1/2 cup crumbled cotija cheese (or parmesan if that's what you've got in the fridge like me)

• 2 tablespoons chopped fresh cilantro or parsley (optional, but makes you look like you tried, I've got loads of parsley growing in the garden, so that's what made the cut)

• Extra lime wedges for serving

Instructions

1. Preheat the grill to medium-high heat. If you don’t have a grill, a grill pan or even your oven broiler will work in a pinch.

2. Brush the corn with olive oil. Don’t drown it—just a light coat so it doesn’t stick.

3. Grill the corn, turning occasionally, until it’s charred in spots and tender (about 8–10 minutes).

4. In a small bowl, mix the Greek yogurt, garlic, lime juice, and chili powder. Taste and adjust—more lime if you want more tang, more chili powder if you want to show off to your spice-loving friends.

5. Slather the hot corn with the yogurt mixture. Be generous—it’s the whole point!

6. Sprinkle with cotija  or parmisan cheese and cilantro/parsley, then serve with extra lime wedges because dramatic lime squeezing at the table is a power move.

Pro Tips (a.k.a. Stuff I Learned the Messy Way)

• Wear a shirt you don’t love. Mexican Street Corn is delicious but it will attempt to redecorate your clothes.

• Don’t skip the lime. The lime is not a garnish—it’s the Beyoncé of this dish.

• If you don’t like cilantro or you don't have any, use parsley or leave it out. We don’t need that kind of drama today.

• Want to make it a meal? Cut the kernels off the cob and toss with rice, black beans, and some avocado for a bowl situation that looks like you meal-prepped on purpose.

Final Verdict

This Grilled Mexican Street Corn is a yes from me, a “hard pass” from my family, and a “why did it take me this long to make it” from my inner foodie.

Sometimes, cooking isn’t about what everyone will eat. Sometimes it’s about reclaiming a little corner of your plate for you. And this, my friends, is my corner of the plate.

So if you’ve been waiting for a reason to try Mexican Street Corn, consider this your sign. And if you already love it but want to feel slightly smug about making a lighter version, I’ve got you covered.

What about you—have you made Mexican Street Corn? Do you mayo or do you Greek yogurt? Or are you still stuck in the beige trenches with me?

Either way, I highly recommend giving this one a go… even if you’re the only one at the table eating it.