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Homemade Mexican Street Corn

This dish features grilled corn coated with a creamy, smoky sauce made from mayonnaise, lime juice, chili powder, and cotija cheese. The corn is charred until slightly caramelized, creating a tender yet slightly crispy exterior with a flavorful, matte coating that enhances its natural sweetness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Corn on the cob 4 ears, shucked: The base with natural sweetness and crunch.
  • Mayonnaise or Mexican crema ⅓–½ cup: Ensures even creamy coverage on all corn.
  • Lime juice 2 tablespoons, freshly squeezed: Adds bright tanginess.
  • Chili powder 1 teaspoon, smoked or sweet: Brings smoky heat.
  • Cotija cheese 0.5 cup, crumbled: Adds salty, crumbly richness.
  • Unsalted butter 2 tablespoons, melted: Enhances flavor and helps char.
  • Salt to taste: Balances the sweetness of corn.
  • Black pepper to taste: Adds subtle spice.

Equipment

  • Grill or stovetop pan
  • Brush
  • Knife
  • Small mixing bowl
  • Tongs

Method
 

  1. Preheat grill or pan to medium-high heat.
  2. Brush corn lightly with neutral oil for grilling, then add melted butter after grilling for richer flavor.
  3. Place corn on the grill.
  4. Cook, turning occasionally, until charred.
  5. Remove corn once evenly roasted.
  6. In a bowl, mix mayonnaise and lime juice.
  7. Brush or spread the mixture over warm corn.
  8. Sprinkle chili powder evenly.
  9. Add crumbled cotija cheese generously.
  10. Taste after adding cotija, then add salt and pepper only if needed.
  11. Garnish with extra lime if desired.
  12. Serve immediately while warm.

Notes

Roll the coated corn in cheese instead of just sprinkling for fuller street-style coverage.