Spicy Mexican Street-Style Grilled Corn with Cotija and Lime

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

Charred corn on the cob coated in a zesty chili-lime mayo, sprinkled with salty Cotija cheese and fresh cilantro for a vibrant street food favorite. This mexican-inspired grilling ready in about 17 minutes pairs fresh corn on the cob, husked, mayonnaise, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.3 (15 ratings) Prep: 5 min Cook: 12 min Serves 4 Mexican cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 4 husked corn ears lightly with 1 tablespoon vegetable oil.
  2. Step 2: Grill corn for 10-12 minutes, turning every 3 minutes until kernels are charred and smoky.
  3. Step 3: In a small bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon chili powder, and 1/2 teaspoon garlic powder until smooth.
  4. Step 4: After grilling, brush the chili-lime mayo generously over each hot ear of corn, coating all sides.
  5. Step 5: Sprinkle 1/2 cup crumbled cotija cheese evenly over the coated corn, then garnish with 2 tablespoons chopped fresh cilantro and salt to taste. Serve immediately.

Frequently asked questions

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

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 fresh corn on the cob, husked from drying out.

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

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.

What others are saying

Related recipes