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This easy Mexican street corn recipe is one of those side dishes that’s hard to stop eating once you start. The combination of sweet corn, creamy mayo sauce, tangy cheese, and a little chili powder gives it plenty of flavor without requiring many ingredients.
This is a great recipe to make during fresh sweet corn season, whether you’re cooking outside on the grill or using an air fryer.
Sweet corn is cooked until lightly charred, then coated with a creamy, tangy sauce and finished with crumbly cheese, chili powder, and fresh lime. You can cook it on an outdoor grill or in an air fryer for the same classic skillet Mexican street corn flavor.
It makes the best corn and comes together quickly, pairing well with everything from burgers and grilled meats to simple weeknight dinners.
If you’re looking for more easy side dish ideas, you might also enjoy my twice baked sweet potatoes, cheesy drop biscuits, or dense bean salad.
Why You’ll Love This Easy Mexican Street Corn Recipe
- Big flavor: Sweet, creamy, tangy, and slightly spicy Mexican corn all in one bite.
- Quick and easy: Ready in about 20 minutes.
- Flexible cooking methods: Make it on the grill or in the air fryer.
- Great side for chicken fajita wraps, black bean tostadas, or sheet pan quesadillas.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Fresh corn – Fresh ears of corn are the star of the recipe.
- Mayonnaise and sour cream – Create the creamy coating.
- Lime juice and zest – Add brightness and freshness.
- Cotija cheese – Provides a salty, crumbly finish.
- Chili powder – Adds a mild kick and classic flavor.
- Fresh cilantro – Brings a fresh finishing touch.
How to Make Mexican Street Corn
Here are the step-by-step instructions for making this Mexican Street Corn recipe. Find the full recipe in the recipe card below.
Grill Method
- Preheat an outdoor grill to 400°F.
- Brush the corn cob lightly with melted butter.
- Place the corn directly on the grill grates and cook for 8–10 minutes, turning occasionally, until tender and lightly charred.
Air Fryer Method
- Preheat the air fryer to 400°F.
- Brush the corn lightly with melted butter.
- Place the corn in the air fryer basket and cook for 10–15 minutes, turning occasionally, until tender and lightly charred.
Prepare the Creamy Lime Sauce
Step 1: In a small bowl, stir together the mayonnaise, sour cream, lime zest, lime juice, chili powder, garlic powder, and salt until smooth.
Assemble
Step 2: While the corn is still hot, brush or spoon the creamy mixture over each ear.
Step 3: Roll the corn in the cotija cheese.
Step 4: Sprinkle with chopped cilantro and a little extra chili powder.
Serve immediately with lime wedges on the side.
This would go really well with tortilla chips and homemade pico de gallo!
Tips for Success
- Use fresh corn when possible for the best flavor and texture.
- Apply the sauce while the corn is hot so it sticks better.
- Don’t skip the lime—it helps balance the richness of the sauce.
- Turn the corn frequently for even cooking and charring.
How to Store
- Mexican street corn is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving, though the texture is best when freshly made.
Frequently Asked Questions
Cotija is a crumbly Mexican cheese with a salty flavor. Feta cheese can be substituted if needed.
Yes, the air fryer works very well and gives similar results.
This version has mild heat, but you can add more chili powder if you like.
Yes, you can turn it into an elote-style corn salad if preferred.
More Side Dish Recipes
- Mango Black Bean Salsa
- Homemade Pico de Gallo
- Cheesy Drop Biscuits
- Cornbread Muffins
- Dense Bean Salad
If you make this easy Mexican street corn recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Easy Mexican Street Corn Recipe
Ingredients
- 4 ears fresh corn, husks removed
- 2 tablespoons butter, melted
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
For the outdoor grill:
- Preheat an outdoor grill to 400°F. Brush the corn lightly with melted butter. Place the corn on the grill grates and cook for 8–10 minutes, turning occasionally, until the corn is tender and lightly charred in spots.
For the air fryer:
- Preheat the air fryer to 400°F. Brush the corn lightly with melted butter. Place the corn on the air fryer basket and cook for 10-15 minutes, turning occasionally, until the corn is tender and lightly charred in spots. (The exact time depends on the wattage of the air fryer.)
- While the corn cooks, stir together the mayonnaise, sour cream, lime zest, lime juice, chili powder, garlic powder, and salt in a small bowl until smooth.
- When the corn is finished cooking, brush or spoon the creamy mixture over each ear while it is still hot. Roll in cotija cheese and sprinkle with chopped cilantro, then dust lightly with additional chili powder. Serve immediately with lime wedges for squeezing over the top.
Notes
- Use fresh corn when possible for the best flavor and texture.
- Apply the sauce while the corn is hot so it sticks better.
- Don’t skip the lime—it helps balance the richness of the sauce.
- Turn the corn frequently for even cooking and charring.
- Mexican street corn is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving, though the texture is best when freshly made.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
