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Easy Mexican Street Corn

It’s a classic Mexican street food that has become incredibly popular across the United States, especially at fairs, food trucks, and summer cookouts. With its smoky grilled corn, creamy coating, and tangy, cheesy finish, this dish is the perfect balance of savory, sweet, and slightly spicy.
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Course: Appetizer, Side Dish, Snack, Vegan
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 ears of corn husks removed
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ cup cotija cheese crumbled (plus extra for topping)
  • 2 cloves garlic crushed
  • ¼ teaspoon sea salt
  • Zest and juice of 1 lime
  • ¼ cup fresh cilantro finely chopped
  • ½ teaspoon chipotle chili powder

Method
 

  1. Preheat your grill to 400°F (200°C).
  2. Place the corn directly on the grill grates. Cook for about 10–12 minutes, turning every few minutes to ensure even charring on all sides. The corn should be tender with light grill marks.
  3. While the corn is grilling, prepare the sauce. In a small mixing bowl, combine the sour cream, mayonnaise, cotija cheese, crushed garlic, lime zest, lime juice, salt, and chopped cilantro.
  4. Stir the mixture until smooth and well combined. Taste and adjust seasoning if needed.
  5. Once the corn is fully grilled, remove it from the heat and let it cool slightly for easier handling.
  6. Using a spoon or brush, spread the creamy mixture evenly over each ear of corn, coating it generously.
  7. Sprinkle chipotle chili powder evenly over the coated corn for a smoky, slightly spicy finish.
  8. Top with extra crumbled cotija cheese and a little more chopped cilantro for garnish.
  9. Serve immediately while warm.
  10. Enjoy!