Mexican Street Corn​

Made with Mario Jalapeño Slices
This Mexican Street Corn with Jalapeño and Cojita cheese is the perfect combo for sweet, spicy and creamy all at once! This is perfect as side dish for summer!

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Serving Size6 People
  • Course
    • Appetizer
    • Breakfast


  • 1 Mixing Bowl
  • Knife
  • A Spoon
  • Small bowls to serve


  • 4 ears of fresh sweet corn 
  • 1/2 cup diced red onion
  • 1/4 cup Mario jalapeno slices diced
  • 2 cloves garlic, minced 
  • 2 tablespoons plain Greek yogurt
  • 1/4 cup cotija cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon paprika 
  • 1/4 tea spoon sea salt 
  • 1/4 teaspoon ground pepper 
  • 1/3 cup chopped fresh cilantro

Preparing the spices


Prepare Corn
Husk ears of corn and preheat grill to medium-high heat. Grill for about 2 minutes per side. Remove from grill and let cool before using a knife to cut the corn kernels off the cob into a bowl.


Start Mixture
Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine.


Create Dressing 
In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined. Add dressing and toss to combine. Top with additional cilantro and cheese.