Mexican street corn turns ordinary corn into the side dish everyone fights over. I char juicy ears, slather them with creamy lime sauce, and shower them with cheese. My husband grabs seconds before dinner starts. My picky child suddenly loves corn. Honestly, I deserve a medal for this delicious trick.

This Mexican street corn brings smoky char, creamy sauce, tangy lime, salty cheese, and gentle heat together. Grill the corn until beautifully blistered, then coat each ear generously. Serve it warm as a snack, side dish, or party favorite. Adjust the spice easily, because apparently everyone has opinions about chili.

Judy John

Mexican Street Corn

Smoky Mexican street corn coated with creamy lime sauce, salty cheese, cilantro, and chili. Grill until beautifully charred for an irresistible side dish.

Print Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 6 ears

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Notes

Ingredients

Corn

6 ears (about 720 g) fresh corn — husked and cleaned
2 tablespoons (30 ml) olive oil — for brushing

Creamy Lime Sauce

1/3 cup (80 g) mayonnaise
1/3 cup (80 g) sour cream
1 tablespoon (15 ml) fresh lime juice
1 teaspoon (2 g) lime zest
1/2 teaspoon (2 g) garlic powder
1/4 teaspoon (1.5 g) salt

Toppings

1/2 cup (50 g) cotija cheese — finely crumbled; feta works as a substitute
1/4 cup (15 g) fresh cilantro — chopped
1/2 teaspoon (1 g) chili powder
1/4 teaspoon (0.5 g) smoked paprika
1 lime (70 g) — cut into wedges for serving

Equipment

Mixing Bowl
Small Bowl
Grill
Tongs
Basting Brush
Measuring Cups
Measuring Spoons
Serving Platter
Refrigerator

Method

Preheat a grill to medium-high heat. Pat the corn dry, then brush each ear lightly with olive oil.
Whisk mayonnaise, sour cream, lime juice, lime zest, garlic powder, and salt in a small bowl until smooth and creamy.
Place the corn on the hot grill. Cook for 10 to 12 minutes, turning every few minutes, until the kernels develop deep golden and charred spots.
Transfer the hot corn to a serving platter. Let it cool for 2 minutes so you can handle the ears safely without losing their warmth.
Brush each ear generously with the creamy lime sauce. Coat the kernels evenly while keeping some charred spots visible for smoky flavor and texture.
Sprinkle cotija cheese, cilantro, chili powder, and smoked paprika over the coated corn. Rotate each ear gently so the toppings cling to the sauce.
Serve immediately with fresh lime wedges. Squeeze lime over each ear just before eating for extra brightness.
For easier serving, cut the ears into halves after grilling. Use tongs while assembling because the corn and melted sauce can remain very hot.

Notes

For tender, juicy corn, avoid overcooking it. For more pronounced crispy char, leave each side on the grill slightly longer without constantly turning. Keep the creamy sauce chilled until assembly. Apply the sauce while the corn remains warm so the cheese adheres well. Customize the flavor with cayenne, jalapeño, extra lime, garlic, or a little honey. Cotija provides the classic salty finish, while feta makes an easy substitute. If preparing ahead, grill the corn and refrigerate it separately from the sauce and toppings. Assemble just before serving for the best texture. Refrigerate leftover assembled corn in an airtight container for up to 2 days. Freezing is not recommended because the sauce and corn can become watery after thawing.