Mexican Street Corn

Mexican Street Corn


  • 4 ears of corn
  • 1 tablespoon olive oil
  • 1/4 cup mayonaise
  • 1/4 cup sour cream
  • 3/4 cup cojita cheese divided
  • 1/2 teaspoon chili powder
  • 1/4 cup cilantro leaves chopped
  • lime wedges for serving optional


  1. Heat grill or grill pan over high heat
  2. Brush corn with olive oil
  3. Grill corn on all sides until charred, rotating often - 8 - 10 minutes
  4. Transfer mayonaise, sour cream, 1/2 cup cheese, chili powder to a large serving bowl and stir to combine
  5. Add cooked corn and toss to coat also using a large spoon to make sure all the corn is completely coated
  6. Sprinkle with remaining cheese and a few dashes of chili powder
  7. Garnish with cilantro and serve with limes, if using