The Ultimate Grilled Street Corn Recipe with Cotija Cheese

I still recall the distinct aroma of charcoal and toasted masa drifting through the air in Mexico City. It was there that I first fell in love with Elote. This authentic street corn recipe captures that exact magic, bringing the vibrancy of Mexican street food right to your backyard. It is not just a side dish; it is an experience of textures and temperatures.

This recipe fits perfectly into any summer gathering or festive holiday spread. Whether you are firing up the grill for a quick weeknight meal or hosting a large barbecue, these cobs are essential. The combination of sweet kernels, smoky char, and tangy cream sauce creates a healthy comfort food option that feels indulgent. It is messy, fun, and honest food that brings people together.

Prep Like a Pro

Grilling should be relaxing, not a race against the flames. Here is how to prep this street corn recipe ahead of time so you are not rushing later.

• Shuck and Clean: Remove the husks and silk from the corn up to 24 hours in advance. Store them in the fridge wrapped in damp paper towels.
• Mix the Sauce: Combine the mayonnaise, sour cream, lime, and spices in a jar. The flavors actually meld better if they sit for a few hours.
• Crumble the Cheese: Cotija can be hard to crumble last minute. Do this early and keep it in a deli container.
• Chop Garnishes: Wash and chop your cilantro. Ensure it is dry so it doesn’t clump when sprinkled.

Street Corn Recipe Card

Street Corn Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: SidesCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

280

kcal

This authentic street corn recipe features smoky grilled cobs slathered in a zesty lime-crema sauce and rolled in salty cheese. It is the ultimate side dish for any fiesta.

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Ingredients

• 4 ears Fresh Corn on the cob, husked

• 0.25 cup Mayonnaise

• 0.25 cup Mexican Crema or Sour Cream

• 0.5 cup Cotija Cheese, crumbled

• 0.5 cup Fresh Cilantro, chopped

• 1.0 teaspoon Ancho Chili Powder (or Tajín)

• 1.0 Lime, cut into wedges

• 1.0 clove Garlic, minced

Directions

• Start by preheating your grill to high heat. You want the grates to be very hot. While the grill heats up, mix the sauce. In a small bowl, whisk together the mayonnaise, Mexican crema, and minced garlic until smooth. Set this aside.
• Place the husked corn directly onto the hot grill grates. Grill them for about 10.0 minutes, turning them occasionally with tongs. You are looking for golden yellow kernels with plenty of charred, black spots on all sides.
• Remove the corn from the grill and place it on a platter. While the corn is still hot, use a pastry brush or a spoon to slather the mayonnaise mixture generously over each ear.
• Immediately sprinkle the crumbled Cotija cheese all over the corn. It should stick to the creamy sauce. Dust the tops with the chili powder and fresh cilantro. Squeeze a fresh lime wedge over each cob right before serving.

Notes

• Cheese Sub: If you cannot find Cotija, Feta cheese is a great salty alternative with a similar crumbly texture.
• Spiciness: For less heat, use paprika instead of chili powder. For more heat, add a pinch of cayenne.
• Boiling Method: If you don’t have a grill, boil the corn for 5 minutes, then sear it in a cast-iron skillet to get the char.

Nutrition Facts

• Fat: 18g
• Sodium: 310mg
• Carbohydrates: 24g
• Protein: 8g

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The Balance of Flavor

The magic of this street corn recipe lies in the specific ratio of the creamy coating. Many versions make the mistake of using only mayonnaise, which can be too heavy. My version blends mayonnaise with Mexican crema (or sour cream). This creates a lighter, tangier base that complements the sweetness of the corn without overpowering it.

Another unique aspect is the grilling technique. We aim for deep caramelization. The char provides a bitter counterpoint to the sweet corn and rich cheese. This dish is also highly customizable. If you are gluten-free, this is naturally safe. For a lower-calorie version, you can swap the mayo for Greek yogurt, though the taste will be slightly more tart. To understand the science behind why charred food tastes so good, you can read about the Maillard reaction in cooking.

Chef Secrets for the Perfect Street Corn Recipe

I have grilled thousands of ears of corn, and these are my top tips to ensure your street corn recipe is a success:

1. Direct Heat is Key: Don’t be afraid of the flame. You need high, direct heat to get those signature black char marks before the corn dries out.
2. Room Temp Sauce: Let your mayo mixture sit out for 10 minutes before applying. If it is ice-cold, it won’t spread evenly over the hot corn.
3. The Rolling Technique: Instead of sprinkling the cheese, pour the crumbled Cotija onto a flat plate. Roll the slathered corn in the cheese for uniform coverage.
4. Fresh Lime Only: Never use bottled lime juice. The volatile oils in fresh lime zest and juice are essential for cutting through the fat of the mayo.

For more information on food safety when grilling outdoors, check the USDA grilling safety guide.

Flavor Twists and Regional Variations

The “Esquites” Cup Style If you prefer not to eat off the cob, this is the variant for you. Slice the kernels off the cob after grilling. Sauté them briefly with garlic and onion. Mix the sauce ingredients directly into the corn and serve it in a cup with a spoon. This is often easier for parties and allows for more generous toppings.

The Flamin’ Hot Crunch For a modern, spicy twist that has taken the internet by storm, coat the corn in crushed spicy tortilla chips. After applying the mayonnaise mixture, roll the cob in the red dust. This adds a massive crunch and a significant heat kick that pairs wonderfully with the cooling lime crema.

This corn pairs perfectly with my Authentic Birria Tacos for a complete Mexican feast.

Common Questions

Final Thoughts on This Summer Staple

I hope this street corn recipe inspires you to fire up the grill this weekend. There is something incredibly satisfying about the combination of smoke, cream, and spice. It is an honest dish that transforms a humble vegetable into something spectacular.