Sheet Pan Roasted Mexican-Style Street Corn with Cotija and Cilantro

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

Roasted corn on the cob coated in a creamy chili-lime sauce, sprinkled with Cotija cheese and fresh cilantro for a vibrant street food experience. This mexican-inspired vegetarian ready in about 35 minutes pairs ears, husked 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 250 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: 10 min Cook: 25 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Arrange 4 husked ears of corn on a sheet pan in a single layer.
  2. Step 2: Roast the corn for 20-25 minutes, turning halfway through, until kernels are tender and lightly charred.
  3. Step 3: While corn roasts, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth.
  4. Step 4: Remove corn from oven and brush each ear generously with the chili-lime sauce. Sprinkle 1/2 cup crumbled cotija cheese evenly over the coated corn.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro and serve immediately for a zesty, creamy street corn treat.

Frequently asked questions

How long does Sheet Pan Roasted Mexican-Style Street Corn with Cotija and Cilantro take to make?

Total time is about 35 minutes (10 min prep + 25 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 Sheet Pan Roasted Mexican-Style Street Corn with Cotija and Cilantro?

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, husked corn on the cob from drying out.

Can I substitute ingredients in Sheet Pan Roasted Mexican-Style Street Corn with Cotija and Cilantro?

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 Sheet Pan Roasted Mexican-Style Street Corn with Cotija and Cilantro 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.

Is Sheet Pan Roasted Mexican-Style Street Corn with Cotija and Cilantro vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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