Mexican Street Corn Recipe

Mexican Street Corn Recipe

This Mexican street corn recipe features grilled corn covered with a creamy lime and garlic sauce, crumbled Cotija cheese, chili powder, fresh cilantro, and lime wedges. It is smoky, tangy, creamy, and ready in about 30 minutes.

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Prep Time 15

Cook Time 12

Total Time 30

Course: Side Dish

Cuisine: Mexican-Inspired

Calories: 230

Ingredients Equipment Method Notes

Ingredients

For the Corn

6 fresh ears of corn
1–2 teaspoons neutral cooking oil for the grill grates

For the Creamy Lime Sauce

⅓ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
1 small garlic clove, finely grated
¼ teaspoon salt

For the Toppings

½ cup finely crumbled Cotija cheese
1 teaspoon chili powder
2 tablespoons finely chopped fresh cilantro
2 fresh limes, cut into wedges

Equipment

Outdoor gas or charcoal grill
Grill pan or heavy skillet for indoor cooking
Long-handled grill tongs
Small mixing bowl
Measuring cups
Measuring spoons
Microplane or fine grater
Small whisk or spoon
Silicone or natural-bristle pastry brush
Shallow plate or wide bowl
Serving platter
Sharp knife
Cutting board
Paper towels
Clean kitchen towel
Corn holders, optional

Method

Preheat the grill
Prepare the corn
Make the sauce
Grill the corn
Rest the corn
Apply the sauce
Add the cheese
Add the garnishes
Serve with lime

Notes

Do not spread the mayonnaise sauce on the corn before grilling. The sauce can separate, burn, and fall through the grates.
Crumble the Cotija finely so it sticks to the creamy coating.
For milder corn, replace the chili powder with sweet or smoked paprika.
For more heat, add a small pinch of cayenne pepper.
Do not overcook the corn. Extended cooking can make the kernels dry and chewy.
Use the sauce in a thin layer. A heavy coating may slide off the warm corn.