Charred Street-Style Mexican Corn with Chipotle-Lime Mayo

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

Grilled corn on the cob slathered with smoky chipotle-lime mayonnaise and topped with cotija cheese and fresh cilantro for a vibrant street food snack. This Mexican-inspired recipe, ready in about 17 minutes, turns fresh corn on the cob, mayonnaise, chipotle pepper in adobo into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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: 5 min Cook: 12 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

4 ears, husked fresh corn on the cob
1/2 cup mayonnaise
1, minced chipotle pepper in adobo
2 tablespoons fresh lime juice
1/2 cup, crumbled cotija cheese
1/4 cup, chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon ground black pepper

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat. Place 4 husked ears of fresh corn on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are charred and smoky.
Step 2: While the corn cooks, combine 1/2 cup mayonnaise, 1 minced chipotle pepper in adobo, 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon ground black pepper in a small bowl; mix well.
Step 3: Remove the grilled corn from the heat and immediately brush each ear generously with the chipotle-lime mayo mixture.
Step 4: Sprinkle 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro evenly over the coated corn and serve warm as a vibrant street-style snack.