Charcoal-Grilled Spicy Mexican Street Corn

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 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 recipe (vegetarian), ready in about 22 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 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.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 210 cal/serving

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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

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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.