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Mexican Street Corn Sauce

A creamy, zesty sauce that combines grilled corn, mayonnaise, sour cream, and cotija cheese, perfect for tacos and summer barbecues.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Dip
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 4 ears ears of corn, grilled and kernels removed Fresh corn provides sweetness and crunch.
  • 1/2 cup mayonnaise For a healthier option, opt for Greek yogurt or avocado mayo.
  • 1/2 cup sour cream Can be substituted with low-fat sour cream or a plant-based alternative.
  • 1/2 cup cotija cheese, crumbled Substitute with feta if unavailable.
  • 2 tablespoons lime juice Use lemon juice for a different zesty profile.
  • 2 teaspoons chili powder Adjust according to your heat tolerance.
  • 1 clove garlic, minced Roasted garlic can be used for a milder taste.
  • Salt and pepper to taste Essential for balancing flavors.
  • Fresh cilantro, chopped (for garnish) Brightens the dish—optional, but recommended.

Method
 

Preparation
  1. In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, and minced garlic until well incorporated.
  2. Gently incorporate the grilled corn kernels and crumbled cotija cheese into the mixture until everything is evenly coated.
  3. Taste your sauce and season with salt and pepper as needed, adjusting to your preferred flavor profile.
  4. Serve the sauce warm or at room temperature, garnished generously with fresh cilantro.

Notes

Make the sauce ahead of time and refrigerate for a more developed flavor. Consider adding diced jalapeños for a kick of heat. Use this sauce as a dip for tortilla chips or as a spread on sandwiches. Store leftovers in an airtight container for 3 to 5 days.