Street Corn Recipe

Name: El Potro Mexican Restaurants Street Corn Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 ears fresh corn on the cob (husks removed); 2 tbs olive oil; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.75 cups mayonnaise; 0.25 cups sour cream; 2 tbs fresh lime juice; 1 clove garlic (finely minced); 0.5 tsp salt; 1 cups cotija cheese (crumbled) or feta; 1 tbs chili powder (regular or ancho); 0.5 tsp smoked paprika (optional); 0.25 cups fresh cilantro (finely chopped); 6 wedges lime wedges; 2 tbs butter (melted, optional for brushing)

Inspired by El Potro Mexican Restaurant

Time30m

Serves6

Creamy corn grilled with chili powder, cotija cheese, mayo, lime, and cilantro.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grilled Corn

6 ears fresh corn on the cob (husks removed)

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Creamy Topping

3/4 cups Mayonnaise

1/4 cups Sour cream

2 tbs Fresh lime juice

1 clove garlic (finely minced)

1/2 tsp Celtic sea salt

Garnishes & Seasoning

1 cups cotija cheese (crumbled) or feta

1 tbs chili powder (regular or ancho)

1/2 tsp smoked paprika (optional)

1/4 cups fresh cilantro (finely chopped)

6 wedges Lime wedges

2 tbs butter (melted, optional for brushing)

Method

Grilled Corn

Prepare corn

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Remove husks and silk from each ear of corn. Pat dry with a towel.

Oil and season

Brush each ear lightly with olive oil (or melted butter if using) and sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper.

Grill

Place corn directly on the grill grates. Grill, turning every 2–3 minutes, until kernels are tender and charred in spots, about 10–12 minutes total. For more even char, rotate frequently and move to cooler part of grill if flare-ups occur. Remove corn from grill and let rest 2 minutes.

Creamy Topping

Mix base

While the corn grills, combine 3/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons fresh lime juice, and 1 finely minced garlic clove in a bowl. Whisk until smooth.

Season

Add 1/2 teaspoon salt to the mixture and taste; adjust salt or lime to preference. If you prefer a tangier topping, add another 1/2 tablespoon lime juice.

Assemble & Garnish

Coat corn

Using a brush or spoon, spread a generous layer of the creamy topping over each hot ear of corn, rotating to coat all sides.

Add cheese and spices

Immediately sprinkle each coated ear with crumbled cotija (about 2–3 tablespoons per ear) so it adheres. Evenly dust each ear with about 1/2 teaspoon chili powder (adjust more if you like heat) and a light pinch of smoked paprika if using.

Finish

Sprinkle chopped cilantro over the ears and serve with lime wedges alongside for squeezing. For family-style service, arrange on a platter and pass extra cotija, chili powder and lime.