Flavorful Mexican Street Corn Grazing Table
A vibrant and easy-to-make Mexican street corn grazing table perfect for summer entertaining, featuring charred corn, smoky chipotle mayo, tangy cotija cheese, and fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 6 ears fresh corn on the cob, husked and cleaned
- 1 cup mayonnaise
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 1 cup crumbled cotija cheese (about 120 g)
- Fresh lime wedges
- 2 teaspoons chili powder (ancho chili powder or smoked paprika)
- 1/2 cup chopped fresh cilantro (about 8 g)
- 6 radishes, thinly sliced
- 3 stalks green onions, thinly sliced
- 4 tablespoons unsalted butter, melted
- Optional: crumbled queso fresco, sliced jalapeños, pickled red onions
Instructions
- Husk the corn and remove all silk. Rinse under cold water and pat dry (about 5 minutes).
- In a small bowl, mix 1 cup mayonnaise with 1-2 finely chopped chipotle peppers in adobo sauce, adjusting heat to taste. Stir well and set aside (5 minutes).
- Melt 4 tablespoons unsalted butter and brush each ear of corn evenly.
- Heat grill or grill pan to medium-high. Place corn on the grill and cook, turning every 2-3 minutes, until charred all around, about 10-12 minutes.
- While corn is still warm, brush each ear generously with the chipotle mayo.
- Arrange the corn ears on a large serving board or platter.
- Sprinkle 1 cup crumbled cotija cheese evenly over the corn. Scatter thinly sliced radishes, sliced green onions, chopped cilantro, and dust with chili powder.
- Place lime wedges around the board for squeezing.
- Optionally add sliced jalapeños or pickled onions for extra flavor. Serve with small plates and napkins.
Notes
If no grill is available, roast corn in a 425°F (220°C) oven for 20-25 minutes, turning halfway. Prepare chipotle mayo and slice garnishes a few hours ahead but assemble just before serving. For vegan version, use vegan mayo and nutritional yeast instead of cotija cheese.
Nutrition
- Serving Size: 1 ear of corn with t
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
Keywords: Mexican street corn, elote, grazing table, summer entertaining, chipotle mayo, cotija cheese, easy appetizer, backyard party