Crispy Mexican Street Corn with Lime and Cotija Cheese

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

Grilled corn on the cob coated in a creamy, tangy sauce, sprinkled with salty Cotija cheese and fresh cilantro for an irresistible Mexican street food classic. This Mexican-inspired street-food recipe, ready in about 17 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 260 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: 5 min Cook: 12 min Serves 4 Mexican cuisine 260 cal/serving

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Ingredients

4 ears, husked corn on the cob
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp freshly squeezed lime juice
1 tsp chili powder
1/2 cup crumbled Cotija cheese
2 tbsp chopped fresh cilantro
2 tbsp melted butter
1/2 tsp salt

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 husked ears of corn evenly with 2 tbsp melted butter and season with 1/2 tsp salt.
Step 2: Grill corn for 10-12 minutes, turning every 2-3 minutes until kernels are charred and tender.
Step 3: While corn grills, mix 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp fresh lime juice, and 1 tsp chili powder in a bowl until combined.
Step 4: Remove corn from grill and immediately brush each ear generously with the creamy lime sauce.
Step 5: Sprinkle 1/2 cup crumbled Cotija cheese and 2 tbsp chopped fresh cilantro over the coated corn before serving warm.