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Grilled Mexican Street Corn

A deliciously creamy and flavorful grilled corn recipe, perfect for summer gatherings or as a delightful side dish any time of year.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears corn, husked Look for fresh corn with bright green husks.
  • 1/3 cup mayonnaise Can be substituted with Greek yogurt for a lighter version.
  • 1/3 cup sour cream Can be replaced with crème fraîche or a dairy-free option.
  • 1/2 cup crumbled cotija cheese Feta or Parmesan cheese can be used as alternatives.
  • 1 teaspoon chili powder More can be sprinkled on top before serving.
  • 1/2 teaspoon garlic powder Fresh minced garlic can be used for extra flavor.
  • 1 piece lime, cut into wedges For squeezing over the corn before eating.
  • 2 tablespoons fresh cilantro, chopped Can be substituted with parsley or green onions.

Method
 

Preparation
  1. Preheat your grill or grill pan to medium-high heat, aiming for about 450°F.
  2. Place the husked corn on the grill, turning every 2-3 minutes. Grill for about 10-12 minutes until the kernels are tender with charred spots.
  3. While the corn is grilling, whisk together mayonnaise, sour cream, garlic powder, and 1 teaspoon of chili powder in a small bowl.
  4. Remove the corn from the grill and brush each ear generously with the creamy mayonnaise mixture.
  5. Roll each ear of corn in crumbled cotija cheese until well covered.
  6. Sprinkle with extra chili powder and top with freshly chopped cilantro.
  7. Serve hot with lime wedges for squeezing over the corn.

Notes

Store leftover corn in an airtight container in the refrigerator for up to 2 days. Freezing the corn off the cob can last about 3 months. Reheat using a stovetop skillet or microwave.