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Grilled Mexican Street Corn


  • 8 ears corn (shucked)
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 1 cup crumbled cotija cheese
  • ½ cup mayo (or vegan mayo)
  • ½ cup sour cream or Greek yogurt
  • ½ cup cilantro leaves minced
  • 2 teaspoons lime zest
  • 1 teaspoon chile powder


  1. Toss corn with oil and season with salt and pepper
  2. In a bowl, mix 2/3 cup cotija cheese with mayo, sour cream, cilantro, lime zest and chili powder
  3. Grill corn on hottest part of grill, turning as needed for about 10 minutes until full cooked and slightly charred.
  4. Remove corn from the grill and slather with cheese mixture. Top with a remaining cheese, cilantro.


Cob Corn Huller


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