Baked Mexican Street Corn with Cotija and Chili Powder

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet corn on the cob baked with a creamy chili-lime sauce and topped with crumbly Cotija cheese. This Mexican-inspired game-day recipe (vegetarian), ready in about 30 minutes, pairs 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

4 ears, husked corn on the cob
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp, freshly squeezed lime juice
1 tsp chili powder
1/2 tsp garlic powder
1/2 cup crumbled cotija cheese
2 tbsp chopped, for garnish fresh cilantro
4, for serving lime wedges

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Instructions

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