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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: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 ears corn on the cob shucked
  • 0.25 cup mayonnaise or Mexican crema
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon chili powder smoked or sweet
  • 0.5 cup cotija cheese crumbled
  • 2 tablespoons unsalted butter melted
  • to taste salt
  • to taste black pepper

Equipment

  • Grill or grill pan
  • Basting Brush

Method
 

  1. Preheat your grill to medium-high heat. Gather your corn and prepare a clean surface for grilling.
  2. Place the corn on the grill, turning every 2-3 minutes. Grill until kernels are charred in spots and slightly softened, about 10-12 minutes, visually showing deep grill marks and lightly blistered kernels.
  3. Meanwhile, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt and pepper in a small bowl until well combined.
    4 ears corn on the cob
  4. Remove the corn from the grill and brush generously with the prepared sauce using a basting brush. Ensure kernels are coated evenly and visibly creamy, with some charred spots still showing.
    4 ears corn on the cob
  5. Sprinkle crumbled cotija cheese evenly over the coated corn while still warm. The cheese should begin to melt slightly into the sauce, creating a thick, flavorful coating.
    4 ears corn on the cob
  6. Serve the corn hot, garnished with additional chili powder, a squeeze of lime if desired, and fresh herbs for presentation. The final appearance is a vibrant, slightly charred ear of corn with a creamy, cheesy coating and smoky aroma.