Mexican-Style Corn with Lime, Ancho, and Queso Fresco
Mexican grilled corn recipe
Nathan Congleton / TODAY
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5.0 (3 rated)

Who doesn't love grilled corn in the summer, especially when it's slathered in mayo? Try this recipe from Miami chef Michelle Bernstein.


    • 4 ears fresh corn, in their husks
    • 1/4 cup mayonnaise
    • 1/4 cup Mexican crema or sour cream
    • 1/2 cup cotija cheese, crumbled fine
    • 2 teaspoons ancho or chipotle powder
    • 1/4 cup finely chopped cilantro leaves
    • Lime wedges
    • Kosher salt


Preheat an outdoor grill to medium or prepare a charcoal grill, letting the coals burn until covered with white ash.

Cook the corn without removing the husk in simmering water for 6 to 8 minutes.

Remove from the water, dry off.

Grill the corn, turning frequently, about 4 to 5 minutes.

Mix the mayonnaise and the sour cream together; season with a little salt.

Remove the corn from the grill and carefully peel back the husks. It will be very hot! Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle.

Spread the crema/mayo mixture all over the corn. Shake some chili powder all over, top with a little cilantro and a sprinkle of cheese evenly over the ears. Serve immediately with lime wedges.

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Corn on the cob, Mexican style: Grill it right in the husk!

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