Street Corn Recipe

Prep corn

Remove husks and silk from the corn. Rinse under cold water and pat dry with paper towels.

Brush each ear lightly with vegetable oil so kernels are evenly coated. Season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.

Preheat a grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat it over medium-high heat until hot.

Place the corn directly on the grill grates. Grill, turning every 2–3 minutes, until kernels are charred in spots and tender, about 10–12 minutes total. For more even charring, rotate regularly. If you prefer softer corn, you can cover and steam on the grill for a few minutes after charring.

Transfer grilled corn to a plate and let rest while you prepare the creamy coating (2–3 minutes).

In a medium bowl combine 1/2 cup mayonnaise and 1/2 cup sour cream (or crema). Mix until smooth.

Add 2 tablespoons fresh lime juice, 1 finely minced garlic clove, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (if using), and 1/2 teaspoon salt. Stir until fully incorporated and taste; adjust salt or lime as needed.

If the mixture is very thick, thin slightly with up to 1 teaspoon water or extra lime juice to reach a spreadable consistency.

Working with one ear at a time, use a pastry brush or spoon to spread a generous coating of the creamy mixture all over each grilled ear. Be sure the sauce gets into the crevices between kernels.

Immediately roll or press the coated corn into the crumbled cotija cheese so the cheese adheres to the sauce. Sprinkle additional chili powder lightly over each ear for color and heat.

Garnish with chopped cilantro and serve with lime wedges on the side for squeezing. Offer extra cotija and chili powder at the table.

Serve warm. Leftover coated corn can be refrigerated up to 24 hours (best eaten same day). To reheat, warm briefly on a grill or in a 350°F oven for 5–7 minutes.