Charcoal-Grilled Spicy Mexican Street Corn
Sweet corn grilled over charcoal, slathered with a smoky, spicy sauce and topped with creamy cotija cheese for a classic Mexican street food experience. This mexican-inspired grilling (vegetarian) ready in about 22 minutes pairs ears 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 210 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.
Ingredients
- 4 ears fresh corn on the cob
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/3 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt
Instructions
- Step 1: Husk 4 ears of fresh corn and preheat a charcoal grill until hot with medium-high direct heat.
- Step 2: Place the corn directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes, until kernels are charred and tender.
- Step 3: While the corn grills, mix 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt in a bowl until smooth.
- Step 4: Remove the grilled corn from heat and immediately brush each ear generously with the creamy chili sauce.
- Step 5: Sprinkle 1/3 cup crumbled cotija cheese and 2 tablespoons chopped fresh cilantro evenly over each ear.
- Step 6: Serve warm with lime wedges for extra tang.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charcoal-Grilled Spicy Mexican Street Corn take to make?
Total time is about 22 minutes (10 min prep + 12 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 Charcoal-Grilled Spicy Mexican Street Corn?
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 fresh corn on the cob from drying out.
Can I substitute ingredients in Charcoal-Grilled Spicy Mexican Street Corn?
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 Charcoal-Grilled Spicy Mexican Street Corn 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 Charcoal-Grilled Spicy Mexican Street Corn 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.
