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Street Corn Recipe

Street Corn is a flavorful corn dish inspired by Mexican street food, known for its smoky, charred kernels and creamy, tangy topping. This version combines sweet corn with mayonnaise, sour cream, lime juice, chili powder, and crumbled cotija cheese for a delicious balance of creamy, savory, and zesty flavors.
You can make this easy street corn recipe on the grill or in a skillet, making it a convenient side dish for weeknight dinners, cookouts, and summer gatherings. Finish it with fresh cilantro and an extra squeeze of lime for a bright, satisfying bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine Mexican-inspired
Servings 4 servings
Calories 235 kcal

Equipment

  • Grill or large skillet
  • Mixing bowl
  • Tongs or spatula
  • Measuring cups and spoons
  • Sharp knife, if cutting corn from the cob
  • Serving plate

Ingredients
  

  • 4 medium ears of corn husks and silk removed
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/3 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon unsalted butter optional
  • Salt to taste
  • Lime wedges for serving

Instructions
 

  • Prepare the Corn: Remove the husks and silk from the corn. Pat the ears dry with a clean kitchen towel. If using frozen corn kernels instead, thaw them and pat them dry before cooking.
  • Mix the Creamy Sauce: In a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Stir until smooth and set aside.
  • Heat the Grill or Skillet: Preheat an outdoor grill to medium-high heat, or heat a large skillet over medium-high heat. If using a skillet, add the optional butter once the pan is hot.
  • Cook the Corn: Place the corn on the grill or in the skillet. Cook for 10–15 minutes, turning every few minutes, until the kernels are tender and develop golden-brown charred spots. If using a skillet, cook in batches if necessary.
  • Apply the Sauce: Transfer the hot corn to a serving plate. While it is still warm, spread the creamy sauce over each ear, coating the kernels evenly.
  • Add the Cheese: Sprinkle the crumbled cotija cheese over the coated corn. Gently press the cheese onto the surface so it adheres to the sauce.
  • Garnish with Fresh Herbs: Scatter the chopped cilantro over the corn. Add an extra pinch of chili powder or smoked paprika if you prefer a stronger seasoning.
  • Serve with Lime: Finish with a squeeze of fresh lime juice and serve immediately while the corn is warm. Provide extra lime wedges on the side for anyone who wants more tanginess.

Notes

  • Use fresh or frozen corn: Fresh corn on the cob gives a traditional presentation, while frozen corn kernels work well for a quicker skillet version.
  • Substitute the cheese: If cotija is unavailable, use finely crumbled feta cheese for a similar salty, tangy finish.
  • Adjust the spice: Reduce the chili powder for a milder dish or add cayenne pepper for extra heat.
  • Make it without a grill: A hot cast-iron or heavy skillet creates flavorful browned spots even without an outdoor grill.
  • For a kernel-style version: Cut cooked corn from the cob, sauté the kernels until lightly charred, then toss them with the sauce, cheese, and cilantro.