Go Back
–+ servings
Merry

Easy Skillet Mexican Street Corn

Bring the vibrant flavors of Mexico to your table with this easy and irresistible Mexican Street Corn recipe. Juicy, charred corn on the cob is coated in a creamy, tangy, and slightly spicy sauce, rolled in savory Cotija cheese, and finished with a sprinkle of Tajín seasoning and fresh cilantro. It’s the perfect side dish or snack for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 4 ears of corn husks removed
  • 1 tablespoon avocado oil
  • ⅓ cup mayonnaise
  • ½ teaspoon chipotle chili powder or to taste
  • ½ lime juiced
  • ½ cup Cotija cheese or finely grated Parmesan
  • 1 teaspoon Tajín seasoning optional, for garnish
  • Fresh cilantro or parsley finely chopped (for garnish)

Method
 

  1. Preheat your grill or barbecue to medium-high heat.
  2. Brush each ear of corn with avocado oil, ensuring even coverage to prevent sticking.
  3. Grill the corn for 15–20 minutes, turning every few minutes to ensure all sides are evenly charred. If you don’t have a grill, boil the corn for about 5–7 minutes and optionally broil for a charred effect.
  4. While the corn is cooking, prepare the sauce by mixing mayonnaise, chipotle chili powder, and lime juice in a small bowl. Adjust the chili powder to match your preferred spice level.
  5. Once the corn is grilled and slightly cooled, insert skewers into the base of each cob if desired for easy handling.
  6. Using a brush or spoon, generously coat each ear of corn with the mayo mixture.
  7. Roll the coated corn in finely grated Cotija cheese until it is well-covered.
  8. Sprinkle with Tajín seasoning and garnish with freshly chopped cilantro or parsley.
  9. Serve immediately and enjoy the explosion of flavors in every bite!

Notes

  • Cheese Options: If you can’t find Cotija cheese, Parmesan or crumbled feta works well as a substitute.
  • Make It Vegan: Use vegan mayo and a dairy-free cheese alternative for a plant-based version.
  • Tajín Substitution: If Tajín isn’t available, mix chili powder with a little lime zest for a similar flavor.
  • Storage Tips: Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the oven.

Tried this recipe?

Let us know how it was!