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Mexican Street Corn

This is an amazing summer time snack, or a delicious addition to a summer dinner. I bet you can't stop at just one ear of corn!
Course vegetable side dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Author Adapted from a recipe by J. Kenji Lopez-Alt on Serious Eats


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup finely crumbled Cotija cheese
  • 1 teaspoon Ancho chile powder
  • 2 cloves of garlic finely minced
  • 1/2 cup cilantro finely chopped
  • 12 ears of corn
  • 1 lime cut into wedges


  1. Heat grill.
  2. Pull husks of corn back and wrap husks with aluminum foil, leaving corn exposed.
  3. Remove all cornsilk from exposed corncobs.
  4. Place corn on grill, over low heat, rotating every few minutes, until tender and slightly charred, approximately 8-10 minutes.
  5. Place corn on a large platter.
  6. Unwrap husks and discard foil.
  7. Combine mayonnaise, sour cream, cotija cheese, chile powder, garlic and cilantro in a medium sized bowl. Stir until well-mixed.
  8. Using a large spoon or knife, spread the corn with the mayonnaise mixture, coating all sides of the corn.
  9. Squeeze lime over corn.
  10. Sprinkle with additional ancho chile powder.
  11. Serve while warm.