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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 minutes
Cook Time 12 minutes
Total Time 22 minutes
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
 

  1. Preheat a grill to medium-high heat. Pat the corn dry, then brush each ear lightly with olive oil.
  2. Whisk mayonnaise, sour cream, lime juice, lime zest, garlic powder, and salt in a small bowl until smooth and creamy.
  3. 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.
  4. 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.
  5. Brush each ear generously with the creamy lime sauce. Coat the kernels evenly while keeping some charred spots visible for smoky flavor and texture.
  6. Sprinkle cotija cheese, cilantro, chili powder, and smoked paprika over the coated corn. Rotate each ear gently so the toppings cling to the sauce.
  7. Serve immediately with fresh lime wedges. Squeeze lime over each ear just before eating for extra brightness.
  8. 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.