Street Corn with Cotija

Name: Street Corn with Cotija
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 12 ears Corn On The Cob, Husks Peeled; 0.5 Cup Mayonnaise; 8 Oz Cotija Cheese, Crumbled; 1 Tbsp Chili Powder; 4 count Fresh Lime

Charred corn, creamy cotija finish

Prep: 30 min
Cook: 90 min
Serves 8
Difficulty: hard

Charred corn, creamy cotija finish. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

292Cal

11gProtein

27gCarbs

18gFat

Ingredients

12 ears Corn On The Cob, Husks Peeled
0.5 Cup Mayonnaise
8 Oz Cotija Cheese, Crumbled
1 Tbsp Chili Powder
4 count Fresh Lime

Instructions

Char the corn: Grill corn over high heat 10–12 minutes, turning until kernels blister and smell sweet. Do not boil first — you want smoke and char.
Coat elote-style: Brush warm corn with mayo, roll in cotija and chili powder, squeeze lime. Serve on sheet trays — street corn is best within 15 minutes but holds 30 minutes warm.
Set up the station: Stand corn in shallow pans for easy grabbing. Keep cotija and lime wedges in bowls for touch-ups — corn dries out under heat lamps.
Hold and refill: Grill backup ears while the first batch goes out. Hold finished corn at 200°F up to 20 minutes; do not wrap in foil or mayo turns oily.

Tonight's spread

Plate Street Corn with Cotija with sides in separate pans so the crew can mix portions.
Line up Street Corn with Cotija on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Slice proteins on a cutting board at the end of the line so everyone sees the smoke ring and char.
Set sauce and pickles on the side — sauced meat holds better on the backup tray.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Rest grilled proteins 5–8 minutes under foil before slicing — juices stay in the meat.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Slice cold protein thin for next-day wraps or salads — faster reheat, less dry-out.

Grill or flat-top
Tongs
Heat-resistant gloves
Large sheet trays
Instant-read thermometer
Aluminum foil