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This Mexican street corn is the side I make all summer long, and it never lasts on the table. Sweet grilled corn gets brushed with a cool, tangy crema, then covered in salty cotija, a little chipotle heat, and a big squeeze of fresh lime. Every bite is creamy, smoky, and bright at the same time.
I have made this over a lot of summers, and I know exactly where street corn goes sideways and how to get around it. Start to finish, it takes about 25 minutes.
What sets mine apart is the crema. I skip the mayonnaise almost every other recipe leans on and make a quick sauce from heavy cream and sour cream instead, so it stays fresh and tangy without that heavy mayo flavor. It clings to every kernel and lets the corn, cheese, and lime come through.
Family Favorite
The Summer Cookout Side My Family Asks For First
For years this has been my cookout corn, back to when my kids would eat three ears each and still circle back for more. It is the first side to empty every time, and someone always asks me how I make the sauce. It would not feel like summer at my house without a platter of it next to whatever is on the grill.
What You’ll Need
The recipe card has the full ingredient list and amounts. These are the ones worth a closer look.
Corn: Fresh summer corn is sweet enough to stand up to the salty cheese and chili. In peak season it barely needs anything, which is why I only make it when corn is in season.
Heavy cream and sour cream: These make the crema. The sour cream brings the tang and the heavy cream keeps it pourable but thick enough to coat the corn. Whisk it smooth before the corn comes off the grill so it is ready to go. If you want to save a step, a store-bought Mexican crema works in its place.
Cotija cheese: Buy a block and crumble it yourself. Pre-crumbled cotija is drier and does not cling to the corn the way fresh-crumbled does.
Chipotle chili powder: This is where the smoky heat comes from. It goes into the crema and over the top, so start with less if kids are eating and add more for the adults.
Fresh parsley: I finish it with parsley for the green, fresh bite because not everyone loves cilantro. If cilantro is your thing, swap it straight across.
Limes: Use fresh limes, not bottled juice. The bright acid is what balances the rich crema and salty cheese, and bottled lime tastes flat next to it.
How to make Mexican Street Corn Recipe
Step 1: Wrap and Season the Corn Place each husked ear on a piece of foil. Brush it all over with olive oil, sprinkle with sea salt, and wrap the foil tightly around the corn.
Step 2: Grill Until Tender Heat the grill to medium and set all six wrapped ears on the grates. Close the lid and cook 15 to 20 minutes, turning often so no side scorches. The corn is ready when a fork slides into a kernel easily.
Step 3: Whisk the Crema While the corn grills, stir the heavy cream, sour cream, lime juice, chipotle chili powder, and salt together in a small bowl until smooth. Set it by the grill so it is ready the second the corn is done.
Step 4: Dry, Sauce, and Top Unwrap the corn and pat each ear dry. Brush on the crema, then sprinkle with chipotle chili powder, crumbled cotija, chopped parsley, and a squeeze of fresh lime. Add a little sea salt and serve hot.
Grilled, Charred, or Boiled
The foil is my default because the corn cooks evenly, stays tender, and there are no burnt spots or husk mess to deal with. If you want to nail plain grilled corn on the cob first, that post covers three ways to do it.
If you want the dark, charred look, pull the foil back for the last few minutes and set the corn right on the grates, turning until you get those toasty spots.
No grill? Boil the ears for 5 to 7 minutes, or char them in a hot cast-iron skillet. Either one gets you to the same place.
Make It Ahead for a Crowd
This is one of my favorite sides to make for a cookout because the pieces come together fast at the end. I do not fully assemble it far ahead, because the cheese softens as it sits.
To get ahead, grill the corn and refrigerate it, then whisk the crema and crumble the cotija separately. Brush and top the corn right before you serve so it tastes fresh. It rounds out a spread of easy Mexican recipes or anything else off the grill.
For a buffet, wait to add the extra lime and parsley until the last minute so it stays fresh looking.
How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. The crema and cheese soften as they sit, so I freshen leftovers with a little extra cotija and a squeeze of lime before serving.
I do not recommend freezing it. Once thawed, the crema breaks and the corn turns mushy.
More Cookout Sides and Mexican Favorites
Mexican Street Corn
Ingredients
- 6 ears corn husked and all silk removed
- olive oil
- 1-2 teaspoons chipotle chili powder
- ¼ – ⅓ cup cotija cheese crumbled
- ¼ cup fresh parsley finely chopped
- sea salt
- 2 limes juiced
MEXICAN CREAM SAUCE (Crema):
- ½ cup heavy cream
- 1 tablespoon sour cream
- ½ lime juiced
- ⅛ teaspoon chipotle chili powder
- ⅛ teaspoon salt
Instructions
- Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.olive oil, sea salt, 6 ears corn
- Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
- While the corn is cooking, mix together the ingredients for the crema in a small bowl.½ cup heavy cream, 1 tablespoon sour cream, ½ lime, ⅛ teaspoon chipotle chili powder, ⅛ teaspoon salt
- When the corn is done cooking carefully remove the foil.
- Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.1-2 teaspoons chipotle chili powder, ¼ – ⅓ cup cotija cheese, ¼ cup fresh parsley, 2 limes
- Serve hot and enjoy!
Jenn’s Notes
- Pat the corn dry before you sauce it. Wet corn makes the crema slide right off instead of coating the kernels.
- Add the lime at the very end. If it sits too long it turns the crema watery.
- Crumble the cotija yourself from a block. Pre-crumbled is drier and does not cling as well.
I want to try this, but I was wondering if you could modify it in order to use canned corn? I don’t have a grill, but I love the sound of this recipe, and wondered if they’re was a way to do it stove-top.
I haven’t tried this but I imagine you could. My best guess would be to use a grill pan or skillet over medium-high heat. Brush the corn with oil or butter and rotate every few minutes until it’s nicely charred all around. Then follow the recipe. Hopefully it turns out just as delicious without a grill! Please come back and let me know!
Instead of Chili powder I used Tajin with lime , its my favorite seasoning, I use it on corn, cauliflower, fries and of course fruit like mango , watermelon, kiwi, honeydewand cantelope.
Awesome!!!
Can you substitute Feta cheese for cotija cheese? It isn’t available where I live!
Hi Sean! Yes, you can substitute feta or Queso fresco!