Mexican Inspired Corn

This Mexican-inspired Corn is coated with a flavorful mix of chipotle, cotija cheese, and cilantro, for an easy side dish for taco night and more!
Course Appetizer
Cuisine Mexican
Keyword mexican corn, roasted street corn
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 208kcal


  • 4 ears corn on the cob
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/2 tsp chipotle chile powder
  • 1/2 cup crumbled cotija cheese plus 1/2 cup more for rolling
  • 1/4 cup chopped fresh cilantro plus 1/4 cup more for rolling


  • Grill the corn for 5-10 minutes until cooked through. If you don’t have a grill or a grill pan, you can also roast the corn at 500 degrees F for about 10 minutes, or you can even broil it.
  • In a bowl, mix together the mayonnaise, sour cream, chipotle, crumbled cotija cheese, and cilantro. Brush this mixture all over the corn (and know that it will look like a mess for now, and that’s okay).
  • Lay out the remaining cotija cheese and cilantro in separate piles, and roll the corn in the cotija, then in the cilantro. It’s now ready to be served. Enjoy!


Calories: 208kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 293mg | Potassium: 254mg | Fiber: 1g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 6.1mg | Calcium: 99mg | Iron: 0.6mg