Easy Mexican Street Corn


  • 4 ears of corn, husked
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup crumbled cotija cheese
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving


  1. Grill Corn:
  • Preheat your grill to medium-high heat. Grill the husked corn, turning occasionally, until it has grill marks and is cooked through (about 10-15 minutes).
  1. Prepare Toppings:
  • While the corn is grilling, mix mayonnaise, sour cream, cotija cheese, chili powder, and garlic powder in a bowl. Chop the fresh cilantro.
  1. Coat Corn:
  • Once the corn is cooked, brush each ear with the mayo-sour cream mixture, ensuring an even coating.
  1. Sprinkle with Toppings:
  • Sprinkle the coated corn with additional cotija cheese, chili powder, and chopped cilantro.
  1. Serve with Lime Wedges:
  • Serve the Mexican street corn with lime wedges on the side for squeezing over the top.
  1. Enjoy:
  • Enjoy your easy Mexican street corn as a flavorful and delicious side dish!

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