Mexican Street Corn
Authentic Mexican Street Corn made with fresh grilled corn smothered in a creamy, tangy, and spicy sauce, topped with crumbly Cotija cheese, lime, and optional fresh cilantro. Perfect as a quick, flavorful appetizer or side dish that brings vibrant Mexican flavors to your table.
- Author: Lina
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Main Ingredients
- 4 ears fresh corn on the cob, husked and silk removed
- 1/4 cup mayonnaise
- 1/2 cup Cotija cheese, crumbled (or feta/Parmesan as substitute)
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 tablespoons butter, melted
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
- Prepare the Corn: Husk the corn, removing all silk strands. Rinse under cold water and pat dry thoroughly to ensure a clean grilling surface for optimal smoky flavor.
- Grill the Corn: Heat grill to medium-high. Lightly brush each ear with melted butter and place directly on the grill. Turn frequently until the corn is evenly charred on all sides, about 10 minutes, developing that signature smoky crunch.
- Mix the Creamy Sauce: In a bowl, combine mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Adjust seasoning to taste. This sauce is the flavorful heart of the dish, balancing creaminess with tang and spice.
- Coat the Corn: Remove corn from grill and while still warm, generously brush each ear with the creamy sauce, ensuring all crevices are coated for maximum flavor absorption.
- Add Cheese and Garnishes: Sprinkle crumbled Cotija cheese over the coated corn. Finish with a fresh squeeze of lime and chopped cilantro if desired. Serve immediately while warm.
Notes
- Use fresh, sweet corn for the best flavor and juiciness.
- Take your time grilling to get even char marks without burning.
- Taste and adjust the sauce seasoning before applying.
- If you don’t have a grill, use a grill pan or broil corn in the oven.
- Apply the sauce while the corn is warm to help it absorb the flavors.
- Leftover corn can be refrigerated up to 2 days; recoat with mayo or lime juice before gently reheating.
- Avoid freezing grilled corn as it affects texture.
Nutrition
- Serving Size: 1 ear
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Mexican street corn, elote, grilled corn, summer side dish, creamy corn recipe, spicy corn, BBQ side