El Paso Street Corn with Lime and Chili
Grilled corn on the cob slathered with a zesty lime-chili crema, inspired by vibrant street food stalls in El Paso's Mountain Time zone. This mexican ready in about 22 minutes pairs Corn on the cob, Olive oil, Lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 Corn on the cob
- 2 tbsp Olive oil
- 1, zested and juiced Lime
- 1/4 cup, crumbled Cotija cheese
- 1 tsp Chili powder
- 2 tbsp, chopped Cilantro
- 1/4 tsp Red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to medium-high. Brush 4 ears corn with 2 tbsp olive oil and sprinkle with 1 tsp chili powder, then grill for 10-12 minutes, turning occasionally, until lightly charred in spots.
- Step 2: While corn grills, combine 1 lime juice, 1/4 cup crumbled cotija cheese, 2 tbsp chopped cilantro, and 1/4 tsp red pepper flakes in a small bowl.
- Step 3: Remove corn from grill, brush immediately with the lime-chili crema mixture, and sprinkle with 1 lime zest.
- Step 4: Serve hot with additional cotija cheese and cilantro for garnish, ensuring the crema is evenly distributed across each ear.
Frequently asked questions
How long does El Paso Street Corn with Lime and Chili 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 El Paso Street Corn with Lime and Chili?
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 El Paso Street Corn with Lime and Chili?
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 El Paso Street Corn with Lime and Chili 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 El Paso Street Corn with Lime and Chili?
Mexican mexican 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
