Grilled Mexican Street Corn with Creamy Chipotle Sauce
This easy grilled Mexican street corn recipe features fresh corn on the cob charred to perfection and slathered with a smoky, creamy chipotle sauce and crumbled cheese for a flavorful side dish that complements any meal.
Ingredients
Check ingredients as you go.
- Main
- Sauce
- Garnish
- Preparation
Let’s make it
Preparation
Preheat the grill to medium-high heat, about 400°F (200°C). Husk the corn and remove all silk threads. Brush each ear of corn evenly with melted butter.
Grilling
Place the buttered corn directly on the grill grates. Cook, turning occasionally, until the corn is evenly charred and tender, about 10 to 12 minutes.
Sauce Preparation
Meanwhile, in a small bowl, combine the mayonnaise, sour cream, lime juice, chopped chipotle pepper, minced garlic, salt, and black pepper. Mix until smooth to make the creamy chipotle sauce.
Assembly
When the corn is done grilling, remove it from the grill and immediately brush each ear generously with the chipotle sauce, covering all sides.
Garnish
Sprinkle the crumbled cotija cheese over the sauced corn. If desired, dust lightly with chili powder and sprinkle chopped fresh cilantro for extra flavor and garnish.
Serving
Serve the grilled Mexican street corn hot as a flavorful side dish with your meal.
Tips & notes
For extra smoky flavor, char the corn a bit longer on the grill but watch carefully to avoid burning. Adjust chipotle pepper amount in sauce to your desired spice level. Use fresh lime juice for best brightness. The cotija cheese can be substituted with feta if unavailable.
Saving it for later
Store leftover grilled corn wrapped tightly in plastic wrap or an airtight container in the refrigerator. Consume within 2 days for best freshness and flavor.
Reheating
Reheat leftover corn in a microwave on medium power for 1 to 2 minutes or until warmed through. You can also reheat on a grill or stovetop skillet over medium heat, turning occasionally until hot.
