Corn on the cob is one of the greatest foods on earth, and here we’re dressing it up Mexican street corn style! With cotija cheese, chile powder, fresh cilantro, and creaminess. This recipe is super quick, easy, and delicious. It’s a great side dish for any Mexican style dinner, watch how to make it.

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


4 ears corn on the cob
3 tbsp mayonnaise
2 tbsp sour cream
1/2 tsp chipotle chile powder
1/2 cup crumbled cotija cheese, plus 1/2 cup more for rolling
1/4 cup chopped fresh cilantro, plus 1/4 cup more for rolling



Grill the corn for 5-10 minutes until cooked through. If you don’t have a grill or a grill pan, you can also roast the corn at 500 degrees F for about 10 minutes, or you can even broil it.

In a bowl, mix together the mayonnaise, sour cream, chipotle, crumbled cotija cheese, and cilantro. Brush this mixture all over the corn (and know that it will look like a mess for now, and that’s okay).

Lay out the remaining cotija cheese and cilantro in separate piles, and roll the corn in the cotija, then in the cilantro. It’s now ready to be served. Enjoy!

You may also like...