Grilled Mexican Street Corn with Chili Lime Crema

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

Charred corn on the cob coated in zesty crema, topped with cotija cheese and smoked paprika for a smoky-sweet finish. This mexican ready in about 25 minutes pairs ears corn on the cob, vegetable oil, mayonnaise 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high. Brush 4 ears corn with 2 tbsp vegetable oil and grill for 8-10 minutes, turning occasionally, until charred in spots.
  2. Step 2: In a small bowl, combine 1/2 cup mayonnaise, juice from 1 lime, 1/2 tsp chili powder, and 1/4 tsp smoked paprika. Mix until smooth.
  3. Step 3: Brush grilled corn generously with the chili lime crema mixture.
  4. Step 4: Sprinkle with 1/4 cup crumbled cotija cheese and 2 tbsp chopped cilantro. Serve immediately while warm.

Frequently asked questions

How long does Grilled Mexican Street Corn with Chili Lime Crema take to make?

Total time is about 25 minutes (15 min prep + 10 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 Grilled Mexican Street Corn with Chili Lime Crema?

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 ears corn on the cob from drying out.

Can I substitute ingredients in Grilled Mexican Street Corn with Chili Lime Crema?

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 Grilled Mexican Street Corn with Chili Lime Crema 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 Grilled Mexican Street Corn with Chili Lime Crema?

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.

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