Baked Mexican-Style Street Corn with Cotija and Chili

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 developed and reviewed.

Corn on the cob baked with a creamy, spicy sauce and topped with salty Cotija cheese and fresh cilantro for a vibrant street food experience. This Mexican-inspired street-food recipe, ready in about 30 minutes, pairs fresh 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 250 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 250 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 400°F. Place 4 husked ears of corn on a baking sheet lined with foil.
Step 2: In a medium bowl, mix together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt until smooth.
Step 3: Using a brush or spoon, coat each ear of corn evenly with the creamy sauce mixture.
Step 4: Bake corn for 20 minutes, turning once halfway through, until sauce is set and edges of corn start to char.
Step 5: Remove corn from oven and immediately sprinkle 1/2 cup crumbled Cotija cheese and 2 tbsp chopped fresh cilantro over the hot corn.
Step 6: Serve each ear with a lime wedge for squeezing over the top before eating.