Mexican Street Corn

Prep Time10 minutes
Cook Time15 minutes


  • Grill
  • Aluminum Foil


  • 5 ears of corn
  • 1/4 cup sour cream
  • 1/4 cup mayonaise
  • 1/2 cup cotija cheese
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • 1 tsp tajin seasoning
  • 1 stick butter
  • 1 lime
  • salt & pepper to sprinkle on corn


  • Heat your grill to roughly 400 degrees F.
  • After rinsing the corn, take each corn on the cob and rub it down with the stick of butter, season with salt and pepper and wrap in aluminum foil.
  • Place the corn on the grill and grill for roughly 15 minutes, turning the cobs 1/4 turn every 3 minutes. You can also roast the corn in the oven on 425 for 20-25 minutes or until corn is soft.
  • Mix the topping sauce by stirring together the a Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro. Add more salt & pepper to taste if need be.
  • Generously top each corn cob with the cheese mixture, sprinkle with a bit of Rajiv seasoning, and top with a bit of extra cotija cheese and cilantro.
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