Mexican Street Corn For All The Right Occasions

Image: Serious Seats

Image: Serious Seats


1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges


1. You will need a big fire! A chimney full of charcoal will do, or even your grill. These puppies can even be done outside during bonfires. If you’re using a device, set half the burners of the grill to high heat and preheat for 5 minutes.

2. While the coals are heating, combine mayonnaise, sour cream, garlic, cilantro in a large bowl. Stir until the mixture is homogenous.

3. Place the corn directly over the hot side of the grill and begin to cook. If cooking over a big open flame and have set up your station, make sure to be careful! Rotate the corn occasionally until it is cooked through and charred on all sides. This should take about 8 minutes in total.

4. Set your cooked corn down, now you get to decorate it! Use a large spoon or brush to evenly coat the corn with the mixture. Sprinkle cheese and chili powder and serve immediately with lime.

Article/Recipe: SeriousSeats