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Best Mexican Street Corn

Perfectly grilled corn slathered in a creamy, tangy dressing and topped with Cotija cheese, cilantro, and lime for a delicious taste of Mexican street food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ears of corn
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled Cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 lime cut into wedges

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Brush for applying toppings
  • Sharp knife
  • Serving platter

Method
 

  1. Heat your grill or grill pan to medium-high heat (about 400°F).
  2. Remove the husks and silk from the corn to expose the kernels.
  3. Place the ears of corn directly on the grill and cook for 10-15 minutes, turning occasionally until tender and charred.
  4. In a mixing bowl, whisk together mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper to make the dressing.
  5. Brush the warm, grilled corn evenly with the creamy dressing using a brush.
  6. Sprinkle crumbled Cotija cheese generously over the coated corn.
  7. Top each ear with chopped cilantro and arrange on a serving platter.
  8. Serve immediately with lime wedges on the side and enjoy.

Notes

For extra flavor, grill the corn with the husks on for a few minutes before removing them to finish charring on the grill.