Grilled Mexican Street Corn

An image of a stack of ears of corn on the cobb made mexican-style with mayo, sour cream, lime, cilantro, chili powder, garlic, and cotija cheese, surrounded by sliced limes and extra crumbled cheese.

5 from 5 votes

This grilled Mexican street corn recipe is classic Mexican street food at it's best with lightly charred corn on the cob slathered in a creamy chili, lime sauce and topped with cilantro and cotija cheese.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mexican

Servings: servings

Calories: 252kcal

Author: Amy Nash

Ingredients

8 medium ears sweet corn husks removed
½ cup sour cream or Mexican crema
½ cup mayonnaise
½ cup cilantro chopped
2 cloves garlic minced
¼ teaspoon chipotle pepper
2 teaspoons lime zest from one lime
2 Tablespoons lime juice from one lime
1 cup cotija cheese crumbled and divided
Additional chopped cilantro for garnish
Lime wedges to serve

Instructions

Heat a gas grill to 400 degrees F, or prepare charcoal for a charcoal grill. Husk the corn.
While the grill is heating, mix together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, lime juice, and ½ cup of the cotija cheese. Taste and season with salt, if needed.
Grill the corn by placing the husked corn directly onto the grill grates. Grill for about 10 minutes total, turning every 2-3 minutes until the kernels are lightly charred on all sides of the cobs. Remove from the grill to a large baking dish or plate.
Using a brush or spoon, slather each ear of corn with the sauce, then sprinkle with remaining crumbled cojita cheese. Sprinkle with additional chipotle pepper and chopped cilantro and serve with extra lime wedges, if desired.

Notes

While not a perfect substitute, grated Parmesan cheese or crumbled feta may be used in place of cotija cheese. Also, if you have ancho chili powder on hand, you could replace the ¼ teaspoon of chipotle chili powder with 1 teaspoon of ancho chili powder instead.

Adapted from Simply Recipes.

Nutrition