Go Back

Mexican Street Corn

This vibrant dish features charred, smoky corn slathered in creamy mayo and butter, topped with crumbled Cotija cheese, chili powder, and fresh lime. The corn is grilled until tender and slightly blackened, creating a crunchy, flavorful exterior with juicy, sweet kernels inside. It’s messy, flavorful, and perfect for sharing at any cookout.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh corn on the cob preferably in-season sweet corn
  • 4 tbsp butter melted
  • 3 tbsp mayonnaise or Greek yogurt for a lighter option
  • 1/2 cup Cotija cheese crumbled
  • 1 tsp chili powder smoked chipotle preferred
  • 1 tbsp lime juice freshly squeezed
  • 2 tbsp cilantro chopped, optional

Equipment

  • Grill or broiler
  • Basting brush

Method
 

  1. Preheat your grill or broiler until hot, and brush the grates with a little oil to prevent sticking.
  2. Shuck the corn, removing all the husks and silks, and gently pat the ears dry with a paper towel.
  3. Place the corn directly on the grill or under the broiler, turning occasionally, until the kernels are charred in spots and the corn is tender—about 10-12 minutes.
  4. Remove the corn from the heat and let it cool slightly until it’s safe to handle, about 2 minutes.
  5. Use a brush or spoon to generously coat each ear of hot corn with melted butter, allowing it to soak into the charred surface.
  6. Mix mayonnaise with chili powder and lime juice in a small bowl until smooth, then spread it all over the buttered corn, covering evenly.
  7. Sprinkle crumbled Cotija cheese generously over the coated corn, pressing lightly to help it stick.
  8. Finish by garnishing with chopped cilantro and giving a final squeeze of fresh lime over each ear for brightness.
  9. Serve the street corn immediately, allowing diners to enjoy the irresistible crunch and smoky aroma with each bite.

Notes

For extra smoky flavor, brush the corn with additional butter mixed with smoked paprika before grilling. Leftovers can be refrigerated and reheated on the grill or in a hot skillet, listening for that satisfying crackle.