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Corn on the Cob (Mexican Street Corn)

A delicious and festive recipe combining charred corn, tangy lime, and creamy sauce, perfect for summer nights and gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ears fresh corn, husks removed or frozen if out of season; choose bright yellow kernels for sweetness.
  • 3 tablespoons mayonnaise substitute plain Greek yogurt for a lighter option.
  • 2 tablespoons sour cream or crema crema adds an authentic tang.
  • 1/2 cup cotija cheese, crumbled or feta for a milder, salty swap.
  • 1 lime, zested and juiced essential for balance.
  • 1 teaspoon chili powder smoked paprika works for a subtler smoke.
  • 2 tablespoons chopped cilantro optional; parsley is a fine substitute for a gentler flavor.
  • Salt and freshly ground black pepper to taste.
  • 2 tablespoons butter, melted or olive oil for a dairy-free coating.
  • Lime wedges for serving.

Method
 

Preparation
  1. Preheat your grill to medium-high or heat a heavy skillet over medium-high heat. If using an oven, set to broil and position the rack near the top.
  2. Brush each ear of corn with melted butter or olive oil, seasoning lightly with salt and pepper.
Cooking
  1. Grill or sear the corn, turning every 2–3 minutes until you see golden brown and slightly blackened kernels — about 8–10 minutes.
  2. Meanwhile, in a bowl combine the mayonnaise, sour cream or crema, lime zest, lime juice, and half of the crumbled cotija cheese. Add chili powder, a pinch of salt, and black pepper. Stir until smooth and tangy.
  3. Once the corn is charred to your liking, remove from heat and let it rest a minute.
  4. Brush or slather each ear generously with the creamy sauce.
  5. Sprinkle the remaining cotija cheese and chopped cilantro over the corn, finishing with another light dusting of chili powder and an extra squeeze of lime.
Serving
  1. Serve immediately while warm and slightly messy — provide napkins and plates.

Notes

If you love heat, add a sprinkle of cayenne or a few drops of hot sauce. For a smoky edge, grill over hardwood or add a touch more smoked paprika.