This Mexican Street Corn recipe is a vibrant, flavor-packed twist on classic grilled corn, smothered in a creamy, tangy sauce, sprinkled with crumbled cheese, and finished with a zesty hint of lime and chili. Perfect for summer cookouts or a quick snack, it brings the authentic taste of Mexico right to your kitchen in just a few easy steps. Juicy, smoky, and irresistibly cheesy, each bite is a fiesta for your taste buds!
Servings:Â 4
Ingredients
- 4 large ears of corn husked
- 3 tbsp mayonnaise
- 3 tbsp Mexican crema or sour cream
- 1/2 cup cotija cheese crumbled (or feta as substitute)
- 1 tsp chili powder
- 1/2 tsp smoked paprika optional for extra smokiness
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
- Salt to taste
- 1 tbsp unsalted butter optional, for grilling
Instructions
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Preheat & Prepare
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Preheat a grill or grill pan over medium-high heat.
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Lightly brush the corn with butter if desired.
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Grill the Corn
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Place the corn on the grill and cook about 10 minutes, turning every 2–3 minutes until charred in spots.
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Remove from heat and let cool slightly.
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Make the Creamy Coating
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In a small bowl, combine mayonnaise and Mexican crema.
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Stir in a pinch of salt.
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Coat the Corn
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Brush the creamy mixture evenly over each ear of grilled corn.
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Add Toppings
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Sprinkle generously with cotija cheese and chili powder (or smoked paprika).
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Garnish with chopped cilantro.
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Serve with lime wedges on the side for squeezing.