Baked Mexican Street Corn with Cotija and Chili Powder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet corn on the cob baked with a creamy chili-lime sauce and topped with crumbly Cotija cheese. This mexican-inspired game day (vegetarian) ready in about 30 minutes pairs ears, husked corn on the cob, mayonnaise, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.0 (14 ratings) Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
  2. Step 2: In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp freshly squeezed lime juice, 1 tsp chili powder, and 1/2 tsp garlic powder until smooth.
  3. Step 3: Brush each of the 4 husked ears of corn generously with the creamy sauce and place them on the prepared baking sheet.
  4. Step 4: Bake for 20 minutes, turning once halfway through, until the corn is tender and lightly charred.
  5. Step 5: Remove from oven and immediately sprinkle 1/2 cup crumbled cotija cheese evenly over the corn.
  6. Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve with lime wedges for squeezing over the top.

Frequently asked questions

How long does Baked Mexican Street Corn with Cotija and Chili Powder take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Mexican Street Corn with Cotija and Chili Powder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ears, husked corn on the cob from drying out.

Can I substitute ingredients in Baked Mexican Street Corn with Cotija and Chili Powder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mexican Street Corn with Cotija and Chili Powder for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Mexican Street Corn with Cotija and Chili Powder vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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