Mexican Grilled Corn | Delicious Crowd-Pleaser Recipe

From now on, your Mexican meals won’t be complete without this side.

Level up your Mexican dinners with this delicious Mexican grilled corn recipe from Niall Kirkland. It’s a flavour explosion of juicy sweetcorn smothered with intense chilli mayo, tangy feta and zingy lime.

We guarantee people will be reaching for these over the tacos and nachos, so make sure you have plenty to plate up.

Makes 4



For the chilli mayo:

  • 3 tbsp. light mayonnaise
  • 1 tsp. smoked paprika
  • 1 tsp. cayenne pepper
  • Juice of 1 lime
  • Zest of 1 lime

For the rest:

  • 4 corn cobs
  • 1 tbsp. coconut oil (melted)
  • 25g feta (finely grated)
  • Chilli flakes to garnish
  • Chopped coriander to garnish
  • Lime wedges


  1. First, wrap the corn cobs in cling film and microwave them in batches of two for 3-4 minutes.
  2. Meanwhile, mix together the light mayonnaise, smoked paprika, cayenne pepper, lime juice and zest until fully combined.
  3. Heat a cast iron griddle or have your BBQ coals ready for cooking, then add the corn cobs. Grill for approx. 10 minutes, turning every 2 minutes and brushing with coconut oil until corn begins to char.
  4. Now brush the corn with the mayonnaise mixture until coated. Continue to cook for 2 minutes then remove from heat.
  5. Sprinkle grated feta onto the grilled corn, garnish with chilli flakes and coriander, then finish with a generous squeeze of lime and enjoy.

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Nutritional Facts

Amount per serving

Calories 176
Total Fat 6.2g
Total Carbohydrates 26.1g
Protein 4.1g

Lauren Dawes

Lauren Dawes

Writer and expert

Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class. On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin. Find out more about Lauren’s experience here: