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Mexican Street Corn

Mexican street corn transforms ordinary corn into something magical with its perfect balance of smoky char, tangy lime, and creamy cotija cheese.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large ears corn, husked
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 limes, cut into wedges
  • 4 wooden sticks or skewers
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste

Method
 

  1. Insert wooden sticks into the stem end of each corn cob, pushing them about 2 inches deep for a secure grip.
  2. Mix mayonnaise and Mexican crema in a shallow bowl until smooth. This combination creates the perfect creamy coating that helps all the toppings stick.
  3. Heat your grill or grill pan to medium-high heat. Grill corn for 8-10 minutes, turning every 2-3 minutes until kernels are lightly charred and tender.
  4. While corn is still warm, brush or roll each ear in the creamy mixture, covering all sides evenly.
  5. Sprinkle crumbled cotija cheese generously over each ear, followed by chili powder and smoked paprika.
  6. Squeeze fresh lime juice over each ear and sprinkle with chopped cilantro.

Notes

You can grill the corn up to 2 hours ahead and assemble just before serving to maintain the best texture. Don't skip the charring step – those smoky bits are essential for authentic flavor. Apply the creamy base while corn is still warm to help everything stick better. Store leftover corn in the refrigerator for up to 2 days, removing kernels before storing for best results.