If you’ve ever strolled through a Mexican plaza or food market, you know the smell of grilled corn is impossible to resist. Street vendors serve it hot off the grill, slathered with a creamy, tangy sauce and sprinkled with cheese and chili. It’s messy in the best way, bursting with flavor, and one of the most beloved street foods for a reason. This recipe brings that same experience to your own kitchen or backyard grill.

Recipe Info

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Servings: 4
Calories: ~250 per cob

Why You’ll Love It

✅ Smoky, charred corn with creamy, cheesy topping.
✅ A true Mexican street food classic.
✅ Quick to prepare, perfect for cookouts or weeknights.
✅ Can be customized with spice level and toppings.

Ingredients

4 ears of corn, husks removed
2 tbsp mayonnaise
2 tbsp sour cream (or Mexican crema)
½ cup Cotija cheese (or feta, if unavailable), crumbled
1 garlic clove, minced (optional)
½ tsp chili powder (or Tajín for a lime-chili kick)
1 lime, cut into wedges
Fresh cilantro, chopped (optional)
Salt, to taste

Equipment

Grill (or stovetop grill pan)
Small mixing bowl
Brush or spoon for spreading sauce

Step-by-Step Instructions

Step 1 – Grill the Corn

Preheat grill to medium-high heat.
Place corn directly on the grill grates. Cook 10–12 minutes, turning occasionally, until lightly charred on all sides.

Step 2 – Make the Sauce

In a small bowl, mix mayonnaise, sour cream (or crema), and garlic (if using).

Step 3 – Assemble

Brush each cob with the mayo mixture while hot.
Sprinkle generously with crumbled Cotija cheese.
Dust with chili powder or Tajín.

Step 4 – Serve

Garnish with fresh cilantro and lime wedges.
Serve immediately—preferably with extra napkins!

Pro Tips

Don’t skip the lime — it brightens everything.
Use crema instead of sour cream if you want it extra authentic.
If you can’t grill, roast the corn under a broiler or use a cast-iron pan.
Want it spicier? Add a little cayenne or hot sauce to the sauce mixture.

Variations

Esquites (Corn in a Cup): Cut the kernels off the cob and mix all the toppings in a cup for easier eating.
Cheese Swap: Try Parmesan if Cotija isn’t available.
Extra Creamy: Add more mayo or crema for a thicker coating.
Street-Style Mix: Stir in chopped jalapeños for a kick.

Serving & Storage

Serve: Best enjoyed hot, right off the grill.
Store: Not ideal for leftovers, but you can cut the kernels off and store them in an airtight container for up to 2 days.
Reheat: Toss kernels in a skillet with a little butter before adding toppings again.

FAQs

Q: Can I boil the corn instead of grilling?
Yes, but grilling adds the smoky flavor that makes it authentic.

Q: What if I can’t find Cotija cheese?
Feta or Parmesan are good substitutes.

Q: Can I make it ahead?
The sauce can be made ahead, but assemble the corn right before serving for best flavor.