This Mexican-inspired corn is coated in a flavorful blend of chipotle, crumbled cotija, and fresh cilantro — an easy, crowd-pleasing side for taco night, carne asada, or grilled proteins.
I often crave corn on the cob — sometimes even for breakfast — and early-season ears are already sweet and tender. This preparation highlights those sweet kernels with smoky chipotle, salty cotija, and bright cilantro for a well-balanced, flavorful side.
Because the mixture is bold and savory, this version is best served as a lunch or dinner side alongside tacos, grilled meats, or roasted vegetables.
To start, cook the corn until lightly charred. If you have an outdoor grill, use it; otherwise a grill pan, broiler, or a panini press (yes, it works) will give the kernels a lovely toasty flavor.
While the corn is cooking, whisk together mayonnaise, sour cream, chipotle chile powder, crumbled cotija, and chopped cilantro into a creamy spread. If you have the time, homemade mayonnaise gives the best flavor, but store-bought works fine too.
Brush that mixture over each ear while the corn is still warm. It will look a bit messy initially — that’s part of the charm and will be cleaned up in the next step.
Spread the remaining cotija and cilantro on a board or shallow dish, then roll each sauced ear through the cheese and then the cilantro so the corn is evenly coated. This adds texture, more savory flavor, and a fresh finish.
The result is bright, savory, and a little smoky — and prettier than it looked when you first brushed it on. Serve immediately and enjoy.
Mexican Inspired Corn
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Ingredients
- 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
Instructions
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Grill the corn for 5–10 minutes, turning occasionally, until charred and cooked through. If you don’t have a grill, roast the corn at 500°F for about 10 minutes or broil until lightly browned.
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In a bowl, combine mayonnaise, sour cream, chipotle chile powder, crumbled cotija, and chopped cilantro. Brush the mixture evenly over each warm ear of corn.
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Spread the remaining cotija and cilantro in separate shallow piles. Roll each coated ear through the cotija, then through the cilantro so the corn is coated in cheese and herbs. Serve immediately.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline for informational purposes.