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Mexican Street Corn With Panko

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  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Grill
  • Cuisine: Mexican


This Mexican Street Corn With Panko is sweet, spicy, creamy, and crunchy all in one bite. I can’t wait for you all to try this one!


  • 6 ears of corn
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon butter
  • 1 cup Panko style bread crumbs
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro


  1. Preheat an outdoor grill or grill pan over medium heat.
  2. Remove husk and silk from the corn.  Set aside.
  3. In a small bowl, mix mayonnaise, sour cream, and lime juice and stir to combine.  Set aside.
  4. In a skillet over medium-high heat, melt butter.  Add panko, cumin, chili powder, onion powder, garlic powder, and kosher salt.  Stir to toast evenly, about 3-4 minutes.
  5. When the grill is hot, cook the corn until slightly blackened and the kernels are just tender (about 5-7 minutes), turning frequently.  Remove the corn from the grill.
  6. Brush the corn with the mayonnaise mixture, then sprinkle with cotija cheese, the toasted panko, and cilantro.  Serve warm.


  • Serving Size: 1 ear of corn
  • Calories: 267
  • Sugar: 5.2g
  • Sodium: 462mg
  • Fat: 14g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 8.6g
  • Trans Fat: 0.2g
  • Carbohydrates: 31g
  • Fiber: 2.9g
  • Protein: 6.6g
  • Cholesterol: 20mg