Broiled Mexican Street Corn

Mexican street corn is commonly served with Cojita cheese, which is a crumbly, salty cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common substitute.

Note: Mexican street corn is often slathered in a delicious mixture of seasoned Mexican crema and mayonnaise. If preferred, you can also use this mixture sparingly, as shown here, for a great pop of flavor without all the extra calories and added fat. If you can’t find Mexican crema locally, regular sour cream can be used as a substitute.

If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to use later. Excess seasoning can be stored in an airtight container for several months.

Prep time: 10 minutes | Cook time: 20 minutes | Yields: 6 Ears

Taco Seasoning:

  • 2 T. chili powder
  • 1 T. ground cumin
  • 1 t. ground coriander
  • 2 t. garlic powder
  • 1 t. smoked paprika
  • 1 ½ t. fine sea salt
  • 1 t. ground black pepper
  • ½ t. ground white pepper
  • ¼ – ½ t. cayenne pepper


  • 6 large ears of corn
  • 3 T. unsalted butter, melted
  • ½ c. Mexican crema or sour cream
  • ½ c. mayonnaise
  • 3 T. fresh cilantro, chopped, divided
  • 1 T. taco seasoning (see above)
  • Sea salt and black pepper, to taste
  • ¼ c. Cojita cheese, crumbled
  • 1-2 t. ground chipotle or smoked paprika

Recipe Directions

  1. Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
  2. Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush with the melted butter on all sides.
  3. Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
  4. While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
  5. Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
  6. Remove the broiled corn from the oven and brush evenly with the seasoned Mexican crema mixture,
    using all or a thin layer according to your preference. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!

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