Mexican Street Corn

This Mexican street corn is a quick, vibrant side dish that brings bold summer flavor to any meal. Grilled corn gets slathered in a creamy, zesty sauce and topped with salty cotija cheese for an irresistible mix of smoky, tangy, and savory notes. It’s perfect for cookouts, taco nights, or easy weeknight dinners when you want something fun and full of flavor. With just a handful of ingredients, this recipe comes together fast and always impresses. Serve it hot off the grill for the best experience.

Ingredients

• 4 whole ears of corn on the cob (or 6–8 half cobs)
• 1/4 cup mayonnaise
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 4 tablespoons queso cotija

Directions

1. In a small bowl, mix the mayonnaise, cilantro, lemon juice, chili powder, and garlic powder until smooth; set aside.
2. Preheat an outdoor grill or grill pan over medium-high heat.
3. Grill the corn, turning occasionally, until lightly charred and fully heated, about 8–10 minutes.
4. Brush the warm corn generously with the mayo mixture.
5. Sprinkle cotija cheese over the coated corn.
6. Garnish with extra cilantro and a pinch of chili powder before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 220 kcal (per serving) | Servings: 4

Tips

• For extra char and deeper flavor, let the corn sit on the grill a minute longer on each side.
• Store leftover corn tightly wrapped and refrigerate; reheat on a hot skillet to maintain texture.

FAQ

Can I use frozen corn?
Yes—thaw and grill it, or char it in a hot skillet.

What if I can’t find cotija?
Feta is the closest substitute and works well.

Can I make this ahead?
Prep the sauce ahead, but grill and dress the corn right before serving.

Can I add spice?
Try adding cayenne or using a spicier chili powder blend.