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Mexican street food

Mexican street food

Bring the vibrant flavors of Mexican street food to your table with this Classic Mexican Street Corn! Grilled to smoky perfection and coated with a creamy blend of mayonnaise, crema, chili powder, lime, and crumbled cotija cheese, this Mexican street corn recipe is the ultimate corn side dish for any occasion. Whether served with tacos, grilled meats, or at your next summer barbecue, this Mexican dish delivers irresistible flavor and texture in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 4 ears of fresh corn husked
  • 2 tbsp melted butter
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • ½ cup crumbled cotija cheese or feta
  • 1 tsp chili powder or Tajín seasoning
  • 1 clove garlic minced
  • 1 tbsp lime juice plus extra wedges for serving
  • Fresh cilantro chopped (for garnish)
  • Salt to taste

Method
 

  1. Grill the Corn:
  2. Preheat your grill to medium-high heat. Brush each corn cob with melted butter and grill for 8–10 minutes, turning occasionally until lightly charred and tender. (Alternatively, roast in a 425°F/220°C oven for 20 minutes, turning halfway through.)
  3. Prepare the Sauce:
  4. In a small bowl, mix together mayonnaise, crema, lime juice, minced garlic, and a pinch of salt until smooth.
  5. Coat the Corn:
  6. Once cooked, brush each ear of corn generously with the creamy sauce while still warm.
  7. Add Toppings:
  8. Sprinkle each corn cob with crumbled cotija cheese and dust with chili powder or Tajín.
  9. Serve:
  10. Garnish with chopped cilantro and lime wedges. Serve immediately for the best flavor and texture.
  11. No grill? Roast in the oven or cook on a hot stovetop griddle.
  12. Cheese swap: Feta or Parmesan can replace cotija if unavailable.
  13. Make ahead: Grill corn in advance, but wait to add the sauce until right before serving.
  14. Turn it into a salad: Cut the corn off the cob and mix with the sauce for a creamy esquites version — perfect for potlucks!
  15. Add heat: Sprinkle with cayenne pepper or drizzle with hot sauce for a spicy twist

Notes

  • No grill? Roast in the oven or cook on a hot stovetop griddle.
  • Cheese swap: Feta or Parmesan can replace cotija if unavailable.
  • Make ahead: Grill corn in advance, but wait to add the sauce until right before serving.
  • Turn it into a salad: Cut the corn off the cob and mix with the sauce for a creamy esquites version — perfect for potlucks!
  • Add heat: Sprinkle with cayenne pepper or drizzle with hot sauce for a spicy twist