Crispy Mexican Street Corn with Lime and Cotija Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.4 (9 ratings) Prep: 5 min Cook: 12 min Serves 4 Mexican cuisine 260 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Grill corn for 10-12 minutes, turning every 2-3 minutes until kernels are charred and tender.
  3. 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.
  4. Step 4: Remove corn from grill and immediately brush each ear generously with the creamy lime sauce.
  5. Step 5: Sprinkle 1/2 cup crumbled Cotija cheese and 2 tbsp chopped fresh cilantro over the coated corn before serving warm.

Frequently asked questions

How long does Crispy Mexican Street Corn with Lime and Cotija Cheese take to make?

Total time is about 17 minutes (5 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 Crispy Mexican Street Corn with Lime and Cotija Cheese?

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 corn on the cob from drying out.

Can I substitute ingredients in Crispy Mexican Street Corn with Lime and Cotija Cheese?

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 Crispy Mexican Street Corn with Lime and Cotija Cheese 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.

What goes well with Crispy Mexican Street Corn with Lime and Cotija Cheese?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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