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Flavorful Grilled Street Corn Recipe with Cotija Chili Lime Crema

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A quick and easy grilled street corn recipe featuring smoky char, tangy lime, spicy chili, and salty cotija cheese, perfect for summer gatherings and casual BBQs.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husks removed
  • ½ cup cotija cheese, crumbled
  • ½ cup sour cream, full-fat or light (can substitute with Greek yogurt)
  • Juice of 1 large lime
  • 1 teaspoon chili powder (adjust to taste; ancho chili powder recommended)
  • ½ teaspoon smoked paprika (optional)
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • Salt to taste (about ½ teaspoon kosher salt)
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil or melted butter (for brushing corn)

Instructions

  1. Preheat the grill to medium-high heat, about 400°F (200°C), for approximately 10 minutes.
  2. Remove husks and silk from the corn. Pat dry if needed. Brush each ear generously with olive oil or melted butter.
  3. Place corn directly on the grill grates. Grill for 10-12 minutes, turning every 2-3 minutes with tongs to ensure even charring and avoid flare-ups.
  4. While the corn grills, whisk together sour cream, lime juice, chili powder, smoked paprika (if using), salt, and pepper in a mixing bowl. Adjust seasoning to taste.
  5. Remove grilled corn and let cool for a minute or two. Slather the chili-lime crema all over each ear using a spoon or brush.
  6. Sprinkle crumbled cotija cheese evenly over the coated corn. Add chopped cilantro if desired.
  7. Serve immediately while warm.

Notes

If crema thickens after chilling, stir in a splash of water or milk to loosen before spreading. Crema can be made up to a day ahead and refrigerated. For dairy-free, substitute sour cream with coconut yogurt and use nutritional yeast instead of cotija cheese. If no grill is available, roast corn in the oven at 425°F (220°C) for 20-25 minutes, turning halfway.

Nutrition

Keywords: grilled street corn, cotija cheese, chili lime crema, summer recipe, BBQ side dish, easy corn recipe, Mexican street food