Baked Mexican-Style Street Corn with Cotija and Chili Powder

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Sweet corn on the cob, roasted and slathered with a creamy chili-spiced sauce topped with crumbly Cotija cheese for a vibrant street food experience. This Mexican-inspired street-food recipe, ready in about 35 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: 25 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 425°F. Place 4 husked ears of corn on a baking sheet lined with foil.
Step 2: Roast the corn in the oven for 20-25 minutes, turning halfway through, until kernels are lightly browned and tender.
Step 3: While the corn roasts, in a small bowl mix 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
Step 4: Remove corn from oven and immediately brush each ear generously with the chili-mayo sauce.
Step 5: Sprinkle 1/2 cup crumbled cotija cheese evenly over the sauced corn, then garnish with 2 tbsp chopped fresh cilantro. Serve warm.