Easy Mexican Street Corn Recipe
Juicy grilled corn gets slathered in a creamy, tangy sauce, then finished with cotija and chili for classic street-corn vibes.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb fresh corn on the cob about 4 medium ears
- 1 tbsp vegetable oil or melted butter
- 0.33 cup mayonnaise
- 0.25 cup Mexican crema or sour cream
- 0.5 cup crumbled cotija cheese
- 1.5 tbsp fresh lime juice
- 0.5 tsp minced garlic
- 1 tsp chili powder Tajín works too
- 0.5 tsp kosher salt or to taste
- 0.25 tsp black pepper
- 2 tbsp chopped fresh cilantro for garnish
Instructions
Preparation Steps
- Preheat grill to medium-high heat.
- Husk corn and remove silk. Brush all sides with oil.
- Grill corn, turning often, until tender and charred, 10–12 minutes.
- Stir mayonnaise, crema, lime juice, garlic, salt, and pepper in a bowl.
- Slather hot corn with the creamy sauce.
- Shower with cotija, chili powder, and cilantro.
- Serve immediately while hot and juicy.
Notes
Variation: Swap Tajín for the chili powder, or use Greek yogurt instead of crema for extra tang. No grill? Broil or pan-sear the oiled corn, turning until charred. Cut leftovers off the cob for quick esquites.
Storage: Best the day it’s made. If needed, cut kernels off and refrigerate up to 2 days; reheat gently or enjoy cold in salads.
This recipe is an original creation inspired by classic Easy Mexican Street Corn Recipe flavors. All ingredient ratios and instructions are independently developed.