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Mexican Street Corn

This Mexican Street Corn brings vibrant street food to your kitchen with charred corn smothered in a creamy, tangy sauce, crumbled Cotija cheese, and a zesty lime finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ears of corn husked and cleaned
  • 1/4 cup mayonnaise for creaminess
  • 1/4 cup sour cream adds tang
  • 1 teaspoon chili powder for spice
  • 1/2 teaspoon smoked paprika for depth
  • 1/2 cup crumbled Cotija cheese for flavor
  • 1 tablespoon lime juice for brightness
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Grill or grill pan
  • Brush for oil
  • Mixing bowl
  • Measuring cups and spoons
  • Serving platter

Method
 

  1. Husk the corn and remove all silk to prepare for grilling.
  2. Preheat the grill to medium-high heat (about 400°F) for 10 minutes.
  3. Grill the corn on the grates for 10–15 minutes, turning occasionally until lightly charred on all sides.
  4. In a mixing bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper until smooth.
  5. Brush the warm grilled corn with the sauce, coating each ear evenly.
  6. Sprinkle crumbled Cotija cheese generously over the sauced corn.
  7. Garnish with fresh cilantro leaves and additional chili powder if desired.
  8. Serve the Mexican Street Corn immediately while hot for the best flavor and texture.

Notes

For an extra kick, try adding a sprinkle of lime zest on top before serving.