Easy Mexican Street Corn

4.80 from 43 votes

Sweet corn topped with crumbly cotija cheese and sprinkled with just the right amount of spice. The best corn you've ever had guaranteed!

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 6

Cook Time 6

Total Time 12

Servings Ears

Calories 247kcal

Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
You can also grill over medium heat for 3-5 minutes per side.
While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
When corn is done brush with garlic mayo. Roll in cotija cheese.
Sprinkle with cilantro and chili powder.
Squeeze with fresh lime juice if desired.

Ingredient Notes and Shopping Tips

Corn: Fresh corn will taste best. However, if it is out of season, frozen can be substituted.
Mayonnaise: If you're not a fan, you can use sour cream or Mexican Crema instead. However, I find mayo provides better flavor and helps the cheese stick better. Avoid Miracle Whip, which is too sweet for this recipe.
Lime Juice: Use freshly squeezed. It has more flavor and less acid than squeeze bottles.
Cilantro: Measure before chopping. You can also use parsley.
Cojita: Look for it in the specialty chees section. You can also use queso fresco, feta, or even parmesean.

Tips

Corn Buying Tips: When buying fresh corn, I like to go to my local farmers' market. Look for corn with a bright green husk and a pale yellow tassel. Also, look at the spot where the corn was removed from the plant. It should be pale, not brown.
Storage: Don't remove your corn from the husk until you're ready to use it, or it may dry out. Store in the husk in the fridge for up to days before cooking.
Make husking corn easier: Microwave for around 1 minute.
Use a silicone basting brush or a pastry brush to coat your corn easily.
Easy Eating: Serve with a metal or bamboo skewer for easy eating while mingling.