Recipe By Michael B
Published May 1st
Prep 10m Cook 15m Additional - Ready In 25m
Servings 8 ears Calories 170.2

Hot, golden street corn that is both sweet and smoky with a bit of Mexican zip and zest.

Recipe Ingredients

  • 2 tablespoons chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 8 ears corn, unhusked
  • 4 limes
  • ½ cup crumbled Cotija cheese (queso anejado)

Cooking Directions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.
  3. 3 Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.
  4. 4 Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.
  5. 5 Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

Nutrition Facts

  • Calories 170.2
  • Carbohydrate 32.2 g
  • Cholesterol 8.7 mg
  • Fat 4.6 g
  • Fiber 5.5 g
  • Protein 6.9 g
  • Saturated Fat 1.9 g
  • Sodium 255.5 mg
  • Sugar 5.3 g

Chef's Notes

You can use shaved Parmigiano-Reggiano instead of Cotija cheese if needed; Do not soak corn in water as some recipes suggest.


  1. Perfect as written! I wouldn't change a thing except to maybe add some chopped cilantro. I made this recipe along with another similar one that was roasted in the oven and hands down this one was far superior. Excellent and 5 stars all the way.

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