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Charred Summer Street Corn (5-Stars)

I came across this recipe a few months ago and have made it many times since. It reminded me of the amazing Street Corn from a restaurant chain 'Bar Taco,' and since I live far from any of the restaurants, this over satisfies my cravings for it.

This street corn goes well with literally any meal: at a BBQ, on taco night, off the cob topping at a salad bar, etc. And if you have extra sauce, it works perfect as salad dressing, veggie dip, an aioli for any sandwich, burger, or panini, and lots more.

I love this recipe so much that I shared it with Sow Grow Savor, an organization sharing fresh recipes and local gardening progress from Madison Connecticut with the UConn community. Check out my feature and read more about the initiative.

You have found the recipe (serves 10):


  • 10 ears of corn (husked)

  • 1/2 cup cilantro (taken off stem and chopped)

  • 1 clove garlic (minced)

  • 1/2 cup mayo

  • 1/2 cup sour cream

  • 1/4 teaspoon red pepper flakes

  • 2 teaspoons lime zest

  • 2 tablespoons lime juice

  • 1/2 cup cotija cheese


  1. Place your ears of corn on a hot grill.

  2. Cook, rotating periodically, until they are charred/have grill marks all around. This will take about 25 minutes (until desired char.)

  3. In the meantime, whisk the mayo, sour cream, cilantro, garlic, red pepper flakes, lime zest, and lime juice in a medium bowl.

  4. When corn is done, remove from the grill and place on a serving plate. Rub the sauce on top (you can spin the ears of corn to cover more surface area with the sauce.)

  5. Sprinkle the corn with cotija cheese.

  6. Enjoy :)

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