Mexican Street Corn

Name: Mexican Street Corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 4 fresh corn on the cob, husked; 1/2 cup mayonnaise; 1/2 cup cotija cheese (crumbled), crumbled; 2 tbsp fresh lime juice; 1/2 tsp chili powder; 1/4 tsp cayenne pepper; 1/4 tsp garlic powder; 2 tbsp fresh cilantro, chopped; 2 tbsp butter; 1/4 tsp salt

Charred fresh corn on the cob slathered with a creamy mayo-cotija mixture, dusted with chili powder, and drizzled with lime. An Instagram-favorite street food that's totally addictive.

25 minEasyServes 4280 cal/serving

Tex-MexSideGrillVegetarianGluten-Free

Ingredients

4 fresh corn on the cob, husked
1/2 cup mayonnaise
1/2 cup cotija cheese (crumbled), crumbled
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp garlic powder
2 tbsp fresh cilantro, chopped
2 tbsp butter
1/4 tsp salt

Instructions

1

Preheat a grill to high heat or heat a cast-iron skillet over medium-high heat.
2

Brush 4 husked fresh corn on the cob lightly with 2 tbsp butter and season with 1/4 tsp salt.
3

Grill or cook the fresh corn on the cob for 10-12 minutes, turning occasionally, until charred on all sides and bright yellow.
4

Mix 1/2 cup mayonnaise with 1/4 tsp garlic powder in a small bowl until combined.
5

Brush the charred fresh corn on the cob generously with the garlic mayonnaise. Roll in 1/2 cup crumbled cotija cheese (crumbled) until well coated.
6

Sprinkle with 1/2 tsp chili powder and 1/4 tsp cayenne pepper. Drizzle with 2 tbsp fresh lime juice and top with 2 tbsp chopped fresh cilantro.
7

Serve immediately while warm with extra fresh lime juice and chili powder on the side.

Questions

Can I make Mexican Street Corn dairy-free?

Yes. The dairy in this entry is 1/2 cup cotija cheese (crumbled), crumbled, 2 tbsp butter. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Mexican Street Corn keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Mexican Street Corn?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

Cook this free in the app

Textual Chef is a plain-text cooking reference of 4,481 recipes, free to read and cook from, with no account and no paywall. In the app, this entry scales itself: half, standard, or double batch, every quantity recomputed inside the step that uses it. No ads, no life stories, no photos of somebody else's dinner.

The entries are curated and public-domain sourced, written to a fixed template and checked against it: tested quantities, one closed vocabulary of methods, and precomputed half and double batches on every line. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser, instantly. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually, and the first 30 days are free.