Description
This vibrant Mexican street corn recipe bursts with smoky, creamy, and zesty flavors, featuring grilled corn slathered in a tangy mayo blend, topped with crumbled cotija cheese and fresh cilantro. Perfect for Cinco de Mayo or any gathering, it’s a quick, crowd-pleasing dish that captures authentic taqueria vibes.
Ingredients
4 ears fresh corn on the cob
1/2 cup full-fat mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons freshly squeezed lime juice
1 tablespoon chili powder
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
Instructions
Grill corn on the cob for 10-15 minutes or boil until tender
In a medium bowl, mix mayonnaise, lime juice, chili powder, salt, and a pinch of black pepper
Apply the mayo mixture liberally to each corn cob
Sprinkle cotija cheese and cilantro on top
Serve warm with tortilla chips for easy eating
Notes
Cotija cheese can be substituted with crumbled feta or grated Parmesan if unavailable
Use fresh lime juice for optimal brightness
For a creamier texture, gently press the mixture into the corn to adhere well
- Prep Time: 10
- Cook Time: 12
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn with toppings
- Calories: 250
- Sugar: 1g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg