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Mexican-Style Corn with Lime, Ancho, and Queso Fresco

Mexican grilled corn recipe
Nathan Congleton / TODAY


  • 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

Chef notes

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


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.