Street Corn Recipe
This Street Corn Recipe brings the tangy zest of lime, creamy cotija cheese, and smoky charred kernels together for a vibrant, no-fuss summer side that’s perfect for backyard barbecues or Cinco de Mayo fiestas.
Ingredients
- 4 ears fresh corn husks removed (look for bright green stalks, avoiding brown kernels)
- 1/2 cup mayonnaise Hellmann’s or Duke’s for classic flavor—use vegan mayo to make it dairy-free
- 1/2 cup sour cream or whole-milk Greek yogurt Greek yogurt adds tang and cuts fat slightly
- 1/2 cup crumbled cotija cheese substitute crumbled feta if you can’t find cotija
- 1 lime, zested and juiced key for that citrus punch
- 2 tbsp chopped fresh cilantro optional—adds a herbaceous note
- 1 tsp chili powder Ancho or chipotle chili powder works wonders
- 1/2 tsp smoked paprika for extra smoky depth
- 1/4 tsp ground cumin balances the tang
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch cayenne or Tajín seasoning for heat—adjust as you like
Instructions
- Preheat your grill or grill pan over medium-high heat. Brush each ear of corn lightly with oil (avocado or canola oil works well) so it doesn’t stick—this also helps the char develop.
- Place the corn on the hot grill. Rotate every 2–3 minutes until all sides show dark grill marks and the kernels are just tender, about 8–10 minutes total. You want char, not blackened beyond recognition.
- While the corn grills, whisk together mayo, sour cream (or Greek yogurt), lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper in a bowl until smooth. Taste and adjust seasoning—feel free to add more cayenne if you want an extra kick.
- Once the corn is charred, transfer it to a platter. Use a silicone brush or spoon to coat each ear generously with the mayo-lime mixture, making sure the sauce seeps between kernels.
- Sprinkle crumbled cotija cheese and chopped cilantro over the sauced corn. For best adhesion, work fast—warm corn helps the cheese stick beautifully.
- Squeeze a few more drops of fresh lime over each ear. If you’re feeling playful, drizzle a bit more smoked paprika or Tajín for color and zing. Serve immediately—hot off the grill—on a tray lined with parchment paper or in individual cups with skewers for easy, less-mess eating.
Notes
Soaking corn? Some people dunk ears in water before grilling to prevent burning—honestly, I find it isn’t necessary if you oil well and watch the heat. Let the sauce come to room temperature so it spreads easily—you don’t want cold mayo dripping off piping hot corn. If cotija isn’t available, a blend of grated Parmesan and feta mimics the salty crumbly texture nicely. For extra char, hit the corn briefly over the open flame of a gas grill—just don’t walk away or it can flame up.
Nutrition
Calories: 220kcal
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