Sides
Loaded Corn on the Cob 
... from Aunt Sandy's Kitchen
- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cooking: 15 minutes
- Total Time: 25 minutes
This Loaded Corn on the Cob is a simple summer side dish made with fresh sweet corn, a creamy mayo and sour cream sauce, crumbled Cotija or Queso Fresco cheese, cilantro, chili-lime seasoning, and a squeeze of fresh lime.
It is perfect for cookouts, weeknight grilling, backyard suppers, taco night, and holiday gatherings when you want something bold, creamy, tangy, and a little different from the usual corn on the cob.
You can grill, roast, boil, or microwave the corn, which makes this recipe easy to fit into whatever cooking setup you already have. Serve it hot and fresh for the best flavor and texture.
🛒 Ingredients
Instructions
- Cook the corn. Grill, roast, boil, or microwave the corn until tender. For best flavor, grill the corn until it is hot, lightly charred, and cooked through.
- Make the creamy sauce. While the corn is cooking, add the mayonnaise, sour cream or Mexican crema, garlic powder, and optional hot sauce to a medium bowl. Whisk until smooth and creamy.
- Make the cheese topping. In a separate medium bowl, stir together the crumbled Cotija or Queso Fresco cheese and chopped cilantro.
- Brush the hot corn. Remove the corn from the heat. While the corn is still hot, brush each ear with a generous layer of the creamy mayo mixture.
- Add the cheese coating. Roll or spoon the cheese and cilantro mixture over each ear of corn until well coated.
- Finish and serve. Dust generously with chili-lime seasoning and squeeze fresh lime juice over the top. Serve immediately.
Enjoy!
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Recipe Notes
- Best corn to use: Fresh sweet corn gives this recipe the best flavor, but frozen corn on the cob can work in a pinch.
- Cooking options: Grilling gives the corn the most flavor, but boiling, roasting, or microwaving works when you need an easier indoor method.
- Cheese choice: Cotija gives a salty, crumbly finish. Queso Fresco is milder and softer.
- Heat level: Use 1 tablespoon hot sauce for mild flavor or 2 tablespoons for more kick. You can also leave it out completely.
- No Tajín? Use smoked paprika, chili powder, or a mix of chili powder and lime zest.
- Serve right away: This recipe is best hot while the sauce is creamy and the cheese sticks to the corn.
Frequently Asked Questions
Can I make Mexican Street Corn without a grill?
Yes. You can boil, roast, or microwave the corn instead of grilling it. Grilling adds smoky flavor, but the creamy sauce, cheese, lime, and seasoning still make this recipe delicious.
What cheese is best for Mexican street corn?
Cotija cheese is the classic choice because it is salty and crumbly. Queso Fresco is a good substitute if you want a milder flavor.
Can I use sour cream instead of Mexican crema?
Yes. Sour cream works well and is easy to find. Mexican crema is thinner and slightly richer, but either one will make a creamy sauce.
Can I make this recipe ahead of time?
The sauce and cheese mixture can be prepared ahead of time, but the corn is best cooked, dressed, and served hot right before eating.
How spicy is this Mexican Street Corn?
It depends on the hot sauce and seasoning you use. For a mild version, skip the hot sauce and use a light sprinkle of chili-lime seasoning.
Can I cut the corn off the cob and serve it in a bowl?
Yes. Cut the cooked corn off the cob and stir it with the creamy sauce, cheese, cilantro, seasoning, and lime juice for an easy street corn bowl.
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