Mexican Street Corn Recipe

Prep Corn

Shuck the corn, removing all silk. Rinse the ears and pat dry. If you prefer a slightly charred exterior, leave a little of the husk attached and peel back rather than fully removing (optional).

Season

Brush each ear lightly with olive oil and sprinkle evenly with the kosher salt to help with browning and flavor.

Roast/Grill Corn

Preheat a grill to medium-high (about 400°F / 200°C) or preheat the oven broiler. For grill: place ears directly on the grates and cook, turning every 2–3 minutes, until charred in spots and kernels are tender, about 10–12 minutes total. For oven broiler: place ears on a foil-lined baking sheet 6 inches from the broiler and turn every 2–3 minutes until evenly charred, about 8–10 minutes. Alternatively, you can roast in a hot cast-iron skillet, turning frequently.

Make Topping

In a small bowl combine the softened butter, mayonnaise, sour cream (if using), lime juice, lime zest, chipotle powder (or smoked paprika), and black pepper. Whisk until smooth and spreadable. Taste and adjust salt or lime as needed.

Warm Butter (optional)

If you want the butter to melt on contact, microwave the butter briefly (5–7 seconds) or warm it slightly in a saucepan until just softened but not hot. Mix into the topping for a silkier finish.

Coat Corn

Using a brush or spoon, spread a generous layer of the creamy topping all over each roasted ear while the corn is still warm so the mixture adheres.

Add Cheese and Herbs

Immediately sprinkle crumbled queso fresco evenly over each coated ear, pressing gently so the cheese sticks. Scatter the chopped cilantro on top.

Finish

Lightly dust with extra smoked paprika if desired for color and smokiness. Serve each ear with a lime wedge for squeezing just before eating.