Grilled Oaxacan Street Corn with Queso Fresco and Chili

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

Charred corn on the cob brushed with olive oil, seasoned with chili powder, and topped with crumbled queso fresco and lime. This mexican-inspired grilling 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 180 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.

★ 4.5 (12 ratings) Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high (375°F/190°C), then brush corn with 2 tbsp olive oil and sprinkle evenly with 1/4 tsp salt and 1/2 tsp chili powder.
  2. Step 2: Place corn on grill, turning occasionally, for 10-12 minutes until lightly charred in spots and kernels feel tender when pierced with a fork.
  3. Step 3: Remove corn from grill, immediately drizzle with juice from 2 lime wedges, then sprinkle generously with 1/2 cup crumbled queso fresco.
  4. Step 4: Serve immediately while warm, with extra lime wedges on the side for squeezing.

Frequently asked questions

How long does Grilled Oaxacan Street Corn with Queso Fresco 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 Grilled Oaxacan Street Corn with Queso Fresco 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 Grilled Oaxacan Street Corn with Queso Fresco 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 Grilled Oaxacan Street Corn with Queso Fresco 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 Grilled Oaxacan Street Corn with Queso Fresco and Chili?

Mexican grilling 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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