Street Corn Recipe

Prep corn

Husk the corn and remove silk. Rinse the ears and pat dry with a towel.

Heat pan or grill

Preheat a large cast-iron skillet or grill over medium-high heat. Add 1 tablespoon vegetable oil to the skillet (or oil the grill grates) to prevent sticking.

Cook corn

Brush each ear lightly with melted unsalted butter. Place the corn on the hot skillet or grill. Cook, turning every 2–3 minutes, until all sides are charred lightly and kernels are tender, about 10–12 minutes total. Transfer cooked ears to a tray to cool slightly so you can handle them.

Make sauce

In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon sour cream, 2 tablespoons fresh lime juice, 1 crushed garlic clove (minced), 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth and taste; adjust salt or lime if needed.

Coat corn

Using a silicone brush or spoon, evenly coat each warm ear of corn with the creamy mixture, rolling the corn as you go to cover all sides.

Add cheese & spices

Immediately after coating, sprinkle each ear generously with crumbled cotija (about 3 oz total across 4 ears), then dust with 1 teaspoon chili powder and 1/2 teaspoon smoked paprika (if using). Rotate the ear to help toppings stick and cover the kernels evenly.

Garnish & serve

Sprinkle chopped cilantro over the corn. Serve each ear with a lime wedge for squeezing. Optionally, add extra salt or chili to taste.