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Mexican Street Corn on the Cob

A delightful mix of charred corn slathered in a creamy dressing, topped with cotija cheese and chili powder, perfect for summer barbecues and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 170
Ingredients Method Notes

Ingredients
  

For the Corn
  • 4 ears ears of corn, husked
For the Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • to taste Salt
For the Toppings
  • 1 cup cotija cheese, crumbled Feta can be used as a substitute.
  • Chopped cilantro (for garnish)

Method
 

Preparation
  1. Husk the corn, removing all silks and outer leaves, then rinse under cold water.
Grilling
  1. Preheat your grill to medium-high. Grill the corn for about 10-15 minutes, turning occasionally, until slightly charred and tender.
Dressing Preparation
  1. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, and salt. Mix well until smooth and creamy.
Coating the Corn
  1. Once the corn is done grilling, take it off the heat and let it cool slightly. Brush or slather the creamy mixture generously over each ear.
Toppings
  1. Sprinkle crumbled cotija cheese over the coated corn, followed by a dash of chili powder for extra kick, and garnish with fresh cilantro.
  2. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, remove corn from the cob and store in a resealable bag, using within 2 months. Reheat in the microwave on low or briefly grill to restore charred flavor.