Sep 06 2026
Restaurants›Mexican Connection›Mexican Street Corn Recipe

Mexican Street Corn Recipe

Inspired by Mexican Connection
Time30m
Serves6

Grilled sweet corn on the cob, rolled in Mexican spiced lime mayo and dusted with cotija cheese

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Ingredients

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Corn & finish

Mexican spiced lime mayo

Grilling & finishing oils

Method

Mexican spiced lime mayo

  1. 1

    Make the sauce

    In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons fresh lime juice and 1 teaspoon lime zest. Add 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1 teaspoon minced chipotle (optional), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust lime, salt, or chile to preference. Refrigerate until ready to use (at least 10 minutes for flavors to meld).

Corn & grilling

  1. 2

    Prepare the corn

    Shuck each ear of corn, removing silk and outer husks. Trim ends if needed so they sit evenly on the grill.

  2. 3

    Preheat grill

    Heat a gas or charcoal grill to medium-high (about 400-450°F / 200-230°C). If using a grill pan, heat over medium-high on the stovetop.

  3. 4

    Oil the corn

    Brush each ear lightly with the 2 teaspoons neutral oil or rub with the 2 tablespoons of softened butter (if preferred) to help prevent sticking and promote browning.

  4. 5

    Grill the corn

    Place ears 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 a smokier char, cook a bit longer but watch for burning. Remove from grill.

  5. 6

    Butter the corn (optional)

    If using butter, immediately brush the hot corn with the remaining 2 tablespoons unsalted butter so it melts into the kernels.

Assemble & serve

  1. 7

    Coat with mayo mixture

    Working one ear at a time, use a spoon or small spatula to spread a generous layer of the Mexican spiced lime mayo all over the hot grilled corn, covering the kernels evenly.

  2. 8

    Dust with cotija and garnish

    Roll or sprinkle each mayo-coated ear in the crumbled cotija cheese until well covered. Sprinkle chopped cilantro over the cheese for freshness.

  3. 9

    Serve with lime

    Serve immediately with lime wedges for squeezing over the corn. Optionally pass extra chili powder or smoked paprika for more heat.

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