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Side Dishes

Cilantro-Lime Corn Recipe Will Be the Star of Your Next Barbecue

The summer classic never tasted so good!

Corn on the cob is a summer classic and for good reason: Fresh in-season corn is bursting with flavor, and it’s so fun to pick up and bite into those crips kernels. What could be any better? Our cilantro-lime corn recipe! 

We mix zesty citrus into a cheesy mayo mixture, than slather it on and finish with fresh herbs for a fun twist that’ll have you and your guests coming back for seconds. (If you do happen to have leftovers somehow, check out our tips for how to reheat corn on the cob.)

What really sets this corn dish apart is the cotija in the mayo mixture. Cotija is a crumbly, salty Mexican cheese made from cow’s milk, often used to add a sharp, tangy flavor to dishes such as tacos and salads. You could also substitute in feta cheese, as it has a similar crumbly texture and salty flavor. 

Related: Test-Kitchen Secrets to the Best Corn on the Cob — and a Must-Try Air-Fryer Version


6 serving

Total Time

Prep Time

Cook Time


  • 1 lime
  • ⅓ cup crumbled cotija cheese
  • ¼ cup mayonnaise
  • 2 Tbs. sour cream
  • 1 clove garlic, minced
  • 1 tsp. cracked black pepper
  • 6 ears fresh corn, husks removed
  • 3 Tbs. chopped fresh cilantro
  • Lime wedges (optional)


• Grate ½ tsp. zest and squeeze 1 Tbs. juice from 1 lime. In bowl, mix cheese, mayonnaise, sour cream, garlic, cracked black pepper, lime zest and juice. Reserve.

• In large pot of salted boiling water, cook corn until just tender, about 5 min. Drain well. Transfer corn to serving platter. Spread mayonnaise mixture evenly over ears of corn. Sprinkle with chopped fresh cilantro. If desired, serve with lime wedges for squeezing.


  • Calories: 240
  • Fat: 13 gram
  • Saturated Fat: 3 gram
  • Protein: 6 gram
  • Carbohydrate: 28 gram
  • Fiber: 4 gram
  • Cholesterol: 15 mg
  • Sugar: 5 gram
  • Sodium: 160 mg
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