Smoky Chipotle Mexican Street Corn features sweet, fresh corn grilled over an open flame, coated in a smoky chipotle mayonnaise, and finished with grated cheese, fresh cilantro, and a squeeze of lime.
You’re about to make the most delicious corn on the cob. The combination of charred corn, smoky chipotle mayo, and bright lime is irresistible.
Here’s what readers are saying:
“Yum! Street corn is the best. Definitely want to try to make this at home. I’m intrigued by the chipotle paste.” – Keisha
Sweet corn slathered in a smoky, slightly spicy mayo is topped with freshly grated white cheddar (or another crumbly cheese), chopped cilantro, and a squeeze of lime. The flavors are simple but bold, and the char from the grill elevates everything.
I first encountered this Mexican street corn years ago and adapted it to suit our taste. The tweaks emphasized the smoky chipotle flavor and a balance of spice and brightness that keeps us coming back. Because it’s grilled, it also pairs perfectly with summer barbecues and outdoor meals.
If you like grilled sides, consider trying other favorites like Corn and Tomato Salad, Easy Grilled Asparagus, or Roasted Peppers.
Why this recipe works
- Simple, easy-to-find ingredients come together quickly.
- The recipe scales easily if you need to serve more guests.
- You can adjust the spice level in the mayo to suit your taste.
Ingredients (full recipe below)
Mayonnaise
Garlic powder
Chili powder
Dried chipotle powder
Kosher salt
Black pepper
Fresh corn (ears)
Olive oil
White cheddar (freshly grated) or crumbling cheeses like Cotija or Queso Fresco
Fresh cilantro and limes for garnish
How to make Smoky Chipotle Mexican Street Corn
- Make the chipotle mayo: combine mayonnaise, garlic powder, chili powder, dried chipotle powder, kosher salt, and black pepper in a bowl. Refrigerate until ready to use.
- Brush each shucked ear of corn with olive oil and arrange on a sheet tray or directly on the grill.
- Grill over medium heat, turning occasionally, until the corn is charred on all sides, about 10–15 minutes.
- Remove from the grill, let cool slightly, then brush the corn generously with the chipotle mayo.
- Sprinkle with grated cheese, top with chopped cilantro, squeeze fresh lime over the corn, and serve.
This is a quick, straightforward recipe that yields impressive flavor. It’s one of my favorite easy grill recipes because it’s fast and always well received.
What cheese can I use?
Traditional street corn often uses Cotija, but freshly shredded white cheddar is a tasty alternative if you prefer a milder, melty texture. Queso Fresco is another excellent choice—crumbly and slightly salty, it complements the smoky mayo nicely.
Do I have to grill the corn?
Grilling gives the best char and flavor, but if you don’t have an outdoor grill, a grill pan works well indoors. If those options aren’t available, boiling the corn is fine—top it the same way and it will still be delicious.
How to store
Street corn is best served right away, but leftovers can be refrigerated. Place cooled corn on a plate, cover with plastic wrap, and store in the refrigerator for up to 4–5 days. Reheat gently before serving, or enjoy cold.
Tips and tricks
- Use an outdoor grill or an indoor grill pan for the best char. If needed, boiling works as a backup.
- Taste and adjust the chipotle mayo to control spice level.
- This recipe doubles easily to serve a crowd.
- Choose your favorite cheese—freshly shredded white cheddar, Cotija, or Queso Fresco all work well.
If you want a perfect grilled side dish with smoky heat and bright finish, try this Smoky Chipotle Mexican Street Corn—you’ll fall in love with it.
If you like this recipe you might also like:
- Sweet and Spicy Corn Relish
- 5 Bean Salad
- Cheddar Bacon Ranch Potato Salad
If you make this Smoky Chipotle Mexican Street Corn, share how it turned out in the comments. Enjoy!
Smoky Chipotle Mexican Street Corn
Ingredients
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried chipotle powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ears of corn, shucked
- 1 tablespoon olive oil
- 1 cup fresh grated white cheddar (or Cotija/Queso Fresco)
- Fresh chopped cilantro and limes for garnish
Instructions
- Prepare the chipotle mayo by mixing the mayonnaise, garlic powder, chili powder, chipotle powder, salt, and pepper. Chill until ready to serve.
- Brush corn with olive oil and place on a sheet tray or directly on the grill.
- Grill over medium heat, turning occasionally, until charred on all sides, about 10–15 minutes.
- Remove from heat, let cool slightly, then brush the mayonnaise mixture all over the corn.
- Top with grated cheese, cilantro, and a squeeze of lime. Serve and enjoy.
Nutrition
Carbohydrates: 18 g |
Protein: 10 g |
Fat: 35 g |
Saturated Fat: 10 g |
Sodium: 375 mg |
Fiber: 2 g