Mexican Street Corn
Prep time
Cook time
Total time
Serves: 6
  • 6 ears of corn, husked but leave the stem on
  • ½ cup roughly chopped cilantro
  • 1 tbs chili powder
  • 2 cup grated cotijo cheese -OR- Romano -OR- Parmesan cheese
  • Crema:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup creme frâiche (see NOTES)
  • 2-3 tsp kosher salt
  • juice of 1 lime
  1. Mix crema in a small bowl; transfer to an oblong baking dish.
  2. Place grated cheese on a large plate.
  3. Heat a gas or charcoal grill to high. Roast corn on all sides, making sure to get areas of charring. This may also be done on the stovetop in a heavy skillet over high heat—a cast iron pan works well for the stovetop method.
  4. Roll each ear of corn in the crema, then roll each ear in the grated cheese. Sprinkle each ear on all sides with the chili powder.
  5. Garnish with coarsely chopped cilantro.
To make creme frâiche—add 2 tbs buttermilk or sour cream to 1 cup of room temperature heavy cream. Stir and let this stand UNCOVERED & UNREFRIGERATED for 12-24 hours. Once it’s at the desired consistency, cover and refrigerate. And no, you won’t get sick—bad bacteria doesn’t grow in this.
Recipe by The Midnight Baker at