Variation
Esquites Style: Cut the charred kernels off the cob and toss them in a bowl with the sauce and cheese.
Side Dish · Grilling · Mexican
Mexican Street Corn With Cotija Cheese
Learn how to make authentic mexican street corn with a smoky chili crust and salty cotija cheese for the perfect summer side dish.
Prep
10 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Sauce Prep
- 1
Mix the Base
In a small bowl, whisk together the Mexican crema, mayonnaise, lime juice, and chili powder until smooth.
Tip: If the sauce is too thick, add a teaspoon of water to reach a spreadable consistency.
How to Make Mexican Street Corn With Cotija Cheese
Total time: 25 min · Yields 4 servings
- 1
Preheat the Grill
Preheat your outdoor grill to medium-high heat, approximately 400 degrees Fahrenheit. Ensure the grates are clean and lightly oiled to prevent sticking.
- 2
Char the Corn
Brush each ear of corn with neutral oil and sprinkle with salt. Place the corn directly on the grill grates and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are tender and charred in spots.
- 3
Apply the Crema
Remove the corn from the grill and immediately brush a generous layer of the crema mixture over the entire surface of each ear using a pastry brush or spoon.
- 4
Add the Cheese and Seasoning
While the sauce is wet, sprinkle the crumbled cotija cheese evenly over the corn. Dust with Tajin seasoning and fresh cilantro to finish.
Chef's Tips
- If you cannot find cotija cheese, feta is a suitable salty substitute.
- For an indoor version, char the corn in a cast iron skillet over high heat for 8 to 10 minutes.
- Do not overcook the corn or it will lose its crisp, juicy snap.
What to Serve with Mexican Street Corn With Cotija Cheese
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve directly on the cob as a handheld snack.
- Platter the corn with extra lime wedges and cilantro sprigs for a family-style presentation.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy Kick: Add a dash of hot sauce or cayenne pepper to the crema mixture.
Variation
Garlic Infusion: Grate one small garlic clove into the crema for extra depth.
Storage & Reheating
Mexican street corn is best served immediately. If you have leftovers, cut the corn off the cob and store in an airtight container for up to 2 days.
Further reading
Frequently asked questions
What is the best cheese for mexican street corn?
Cotija cheese is the traditional choice because it is salty, dry, and does not melt easily, providing a perfect texture against the warm corn.
Can I use frozen corn for this recipe?
Yes, though you will need to make it 'esquites' style. Sauté the thawed corn in a hot skillet until charred before mixing with the sauce.
Is mexican street corn spicy?
It has a mild warmth from the chili powder and Tajin, but it is generally not considered 'hot.' You can adjust the spice level to your preference.
What is the difference between elote and mexican street corn?
They are the same thing. 'Elote' is simply the Spanish word for corn on the cob, specifically when prepared with these traditional toppings.
How do I make the crema stick to the corn?
Mixing the crema with a bit of mayonnaise creates a thicker, stickier emulsion that clings to the kernels better than sour cream alone.
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