Mexican Street Corn (seasonal Only) Recipe
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 & Grill
Spiced Lime Mayo
Finishing & Garnish
Method
Prepare Corn & Grill
- 1
- 2
Prep ears
Remove husks and silks from the corn. Trim any excess stalk so each ear is even. Lightly brush each ear all over with vegetable oil and season with kosher salt and black pepper.
- 3
Grill the corn
Place the corn directly on the preheated grill. Grill, turning every 2–3 minutes, until kernels are lightly charred and tender all over, about 10–12 minutes total. For more smoky flavor, turn until you have several dark brown/blackened spots but not burnt. Remove from grill and let rest 2 minutes.
Make Spiced Lime Mayo
- 4
Combine ingredients
In a medium bowl combine mayonnaise, Mexican crema (or extra sour cream), fresh lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, chopped cilantro, salt, and black pepper. Whisk until smooth and fully combined.
- 5
Taste and adjust
Taste the mayo and adjust seasoning — add more lime juice for brightness, more chili powder or smoked paprika for heat/smoke, or a pinch more salt as needed. Keep chilled until ready to use.
Assemble & Serve
- 6
Coat corn
Working one ear at a time, use a silicone brush or spoon to spread about 2–3 tablespoons of the spiced lime mayo evenly over each grilled ear so it is well coated.
- 7
Dust with cheese & spices
Immediately roll or sprinkle each mayo-coated ear in the crumbled cotija cheese until well covered. If using chili-lime powder or tajín, lightly dust over the cheese for additional tang and heat.
- 8
Garnish
Sprinkle with the extra chopped cilantro and serve with lime wedges on the side for squeezing. Serve immediately while corn is hot.
- 9
Make-ahead & storage
The spiced lime mayo can be made up to 48 hours ahead and refrigerated in an airtight container. Assembled corn is best eaten immediately; leftover grilled corn can be refrigerated up to 2 days (store mayo separately).