Street Food-Inspired Grilled Corn with Cotija and Lime

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet corn grilled until lightly charred then topped with tangy lime, salty Cotija cheese, and smoky chili powder for a classic street snack. This Mexican-inspired street-food recipe (vegetarian), ready in about 17 minutes, pairs fresh corn on the cob, mayonnaise, fresh lime juice 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: 5 min Cook: 12 min Serves 4 Mexican cuisine 210 cal/serving

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Ingredients

4 ears, husked fresh corn on the cob
1/4 cup mayonnaise
2 tbsp fresh lime juice
1/2 cup, crumbled cotija cheese
1 tsp chili powder
2 tbsp, chopped fresh cilantro
1/2 tsp salt

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill 4 ears of husked fresh corn on the cob for 10-12 minutes, turning every 2-3 minutes until the kernels are tender and have light char marks.
Step 2: While the corn grills, mix 1/4 cup mayonnaise with 2 tbsp fresh lime juice and 1/2 tsp salt in a small bowl until smooth.
Step 3: Remove the corn from the grill and immediately brush each ear generously with the lime-mayo mixture while hot.
Step 4: Sprinkle 1/2 cup crumbled cotija cheese evenly over the coated corn, then dust 1 tsp chili powder on top for smoky heat.
Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve the grilled corn warm as a flavorful street food treat.