Street Corn Recipe

Prepare corn

If using fresh corn with husks, peel back and remove silk; rinse kernels lightly and pat dry. If using pre-shucked corn, pat dry with paper towels.

Brush each ear lightly with vegetable oil so it won't stick to the grill or skillet.

Preheat a grill to medium-high (about 400–450°F / 200–230°C). If you don't have a grill, heat a heavy skillet or cast-iron pan over medium-high heat.

Grill or sear the corn, turning every 2–3 minutes, until kernels are charred in spots and tender, about 10–12 minutes total. For a stovetop skillet, rotate frequently to get even char and avoid burning.

Remove corn from heat and let rest on a tray for 2 minutes so it is warm but not scorching when you apply the sauce.

Make sauce

In a medium bowl, combine mayonnaise, sour cream, lime juice, minced garlic (press or finely grate one clove), chili powder, smoked paprika, salt, and black pepper. Whisk until smooth and uniform.

Reserve about 2 tablespoons of the crumbled cotija cheese and a small spoonful of chopped cilantro for final garnish.

Using a spatula or brush, slather each warm ear of corn evenly with the mayonnaise mixture, coating all sides. Work quickly while corn is warm so the sauce adheres.

Sprinkle the slathered corn generously with the remaining crumbled cotija cheese so it sticks to the sauce.

Finish each ear with a light dusting of chili powder (about 1/4 tsp per ear) if you want extra color and heat, then sprinkle with chopped cilantro and the reserved cheese.

Serve immediately with lime wedges on the side for squeezing over the corn to add brightness.