Mexican Street Corn Recipe

Make the crema

In a medium bowl whisk together the mayonnaise (1 cup) and sour cream (1/2 cup) until smooth. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika (if using). Squeeze the juice of 1 lime (about 1-2 tablespoons) into the mixture and stir to combine. Taste and adjust seasoning — add more lime or salt as desired.

Crumble cheese and chop herbs

If using a large block of cotija, crumble it finely with a fork or pulse briefly in a food processor for a coarse crumble. Chop the cilantro leaves finely and set both aside for topping.

Preheat a grill or cast-iron grill pan to medium-high (about 400–450°F / 200–230°C). If using a gas grill, oil the grates lightly or brush the corn with 1 tablespoon oil to prevent sticking.

Husk the corn, removing silk. Pat the ears dry. Brush each ear lightly with the melted butter (about 2 tbs total) mixed with the 1 tablespoon oil to help with charring and flavor.

Place the ears directly on the hot grill. Cook, turning every 2–3 minutes, until char marks appear and kernels are tender when pierced with a knife, about 8–12 minutes total depending on heat and corn size. For a stovetop pan, cook similarly, rotating to char evenly.

Optional: For a slightly charred-but-softer texture, you can steam the corn for 3–4 minutes before grilling. This isn’t necessary but speeds cooking and ensures tenderness.

When corn is done, transfer ears to a large platter or work surface. While still hot, use a pastry brush or spoon to coat each ear generously with the mayo–sour cream crema prepared earlier, covering most of the surface.

Sprinkle the crumbled cotija cheese evenly over each coated ear, pressing lightly so the cheese adheres. Sprinkle 1 teaspoon chili powder evenly across the 6 ears (about 2 tsp total) or to taste; you can mix chili powder into the crema earlier if you prefer a more integrated flavor.

Scatter chopped cilantro over the ears and squeeze extra lime juice (from the reserved lime wedges) over each serving right before eating.

Serve immediately while hot with additional lime wedges and extra cotija and chili powder on the side for guests to customize.