Mexican Street-Style Grilled Corn with Cotija and Chili Lime

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

Char-grilled corn on the cob slathered with a tangy chili-lime mayo and sprinkled with salty Cotija cheese for a perfect street food snack. This mexican-inspired snacks ready in about 17 minutes turns ears fresh corn on the cob, husked, mayonnaise, fresh lime juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Grill 4 husked ears of corn for 10-12 minutes, turning every 2-3 minutes until evenly charred and tender.
  2. Step 2: In a small bowl, mix together 1/2 cup mayonnaise, 2 tbsp fresh lime juice, and 1 tsp chili powder until smooth.
  3. Step 3: Using a brush or spoon, coat each grilled ear of corn generously with the chili-lime mayo mixture.
  4. Step 4: Sprinkle 1/2 cup crumbled Cotija cheese evenly over the coated corn, then garnish each with 2 tbsp chopped fresh cilantro and a pinch of salt.
  5. Step 5: Serve immediately as a flavorful snack or side dish.

Frequently asked questions

How long does Mexican Street-Style Grilled Corn with Cotija and Chili Lime 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 Mexican Street-Style Grilled Corn with Cotija and Chili Lime?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Mexican Street-Style Grilled Corn with Cotija and Chili Lime?

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 Mexican Street-Style Grilled Corn with Cotija and Chili Lime 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 Mexican Street-Style Grilled Corn with Cotija and Chili Lime?

Mexican snacks 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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