Roasted Street Corn Recipe

Prepare corn

Remove husks and silk from each ear of corn. Rinse under cold water and pat dry with a kitchen towel. If cobs are very large, you may trim a small slice from the bottom so they sit flat on a sheet pan.

Make the crema

In a medium bowl whisk together the mayonnaise (1/2 cup), sour cream (1/4 cup), 3/4 of the chopped cilantro (reserve the rest for garnish), 3/4 of the crumbled cotija (reserve some for topping), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon chili powder, and 1 teaspoon smoked paprika (if using). Juice one lime and stir into the mixture. Taste and adjust seasoning—add more lime or chili powder as desired.

Prep finishing ingredients

Cut the remaining lime in half for serving. Place remaining cotija and cilantro in a small bowl for easy access while assembling. Put remaining chili powder in a small dish for optional extra dusting.

Oven roasted method

Preheat the oven to 450°F (230°C). Brush each ear lightly with the melted butter (or oil) so the kernels brown evenly. Place corn directly on a foil-lined baking sheet and roast for 20–25 minutes, turning every 7–8 minutes, until kernels are deeply golden and have some charred spots. Total time depends on size and oven; check frequently after 15 minutes.

Grill method

Preheat a grill to medium-high (about 450°F/230°C). Brush corn with a little olive oil or melted butter. Place ears directly on the grill and cook, turning every 2–3 minutes, for about 10–12 minutes, until charred on all sides with blistered kernels.

Stovetop / Broiler alternative

If you have a broiler, place the oven rack 6 inches from the broiler element. Brush corn with butter/oil and broil for 8–12 minutes, turning frequently to char corners and avoid burning. You can also char over a gas burner carefully with tongs, rotating until kernels are blistered.

When the corn is roasted and still hot, working one ear at a time, use a pastry brush or spoon to coat the entire ear with the crema mixture. Press each coated ear into the reserved crumbled cotija so cheese sticks to the sauce. Sprinkle a little extra chopped cilantro and dust with the remaining chili powder or extra to taste.

Squeeze fresh lime juice over each finished ear just before serving. Serve immediately while hot. Provide extra lime wedges, cotija, and chili powder on the side for guests to customize.

Leftovers: store uncoated roasted corn in an airtight container in the refrigerator for up to 3 days. Store crema separately for up to 4 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or briefly on a grill, then assemble.