There’s something magical about Chili’s Street Corn—it’s smoky, creamy, and bursting with bold, zesty flavor in every bite. The way the sweet corn pairs with the tangy crema, the sprinkle of cheese, and that little kick of spice—it’s comfort food with a lively edge. The first time I tried it, I remember thinking it was the perfect mix of backyard barbecue and Mexican street food. So, I made it my mission to recreate that same creamy, crave-worthy version at home.
Now, this recipe has become one of my go-to sides for family dinners and summer cookouts. It’s quick to make, full of flavor, and never fails to impress. Whether you’re serving it alongside grilled steak, chicken, or burgers, Chili’s Street Corn adds that perfect pop of brightness and richness that makes the whole meal come alive.
Why You’ll Love This Recipe
This Chili’s Street Corn recipe captures everything you love about the restaurant version—sweet, juicy corn slathered in a creamy, tangy sauce with a hint of spice and a dusting of cheese. It’s rich, flavorful, and surprisingly easy to make in your own kitchen.
You’ll love this recipe because it’s flexible—use fresh or frozen corn, grill it or roast it, and adjust the spice to your liking. It’s an ideal side for barbecues, taco nights, or even as a fun snack on its own. Once you try it, it’s bound to become one of your signature dishes.
What You’ll Need
- 4 ears of corn, husked (or 4 cups frozen corn kernels)
- 2 tablespoons olive oil or melted butter
- ⅓ cup mayonnaise
- ⅓ cup sour cream (or Mexican crema)
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice (plus more for serving)
- ⅓ cup crumbled cotija cheese (or feta cheese as a substitute)
- 2 tablespoons chopped cilantro (optional for garnish)
Pro Tips
- Char your corn. That smoky, slightly caramelized flavor makes all the difference.
- Use crema if you can. It’s a bit thinner and tangier than sour cream, giving you a smoother coating.
- Don’t skip the lime. It brightens the rich flavors and ties everything together.
- Serve immediately. Street corn is best when it’s warm and freshly coated.
- Add heat if you like. A dash of cayenne or a drizzle of hot sauce turns it into a fiery treat.
Tools You’ll Need
- Grill pan or outdoor grill
- Mixing bowl
- Tongs
- Basting brush or spoon
- Measuring cups and spoons
- Knife and cutting board
Substitutions and Variations
- Grilled corn: Use a stovetop grill pan if you don’t have an outdoor grill.
- Roasted version: Roast corn in the oven at 425°F for 20–25 minutes until lightly browned.
- Off-the-cob option: Cut kernels off the cob and sauté in a skillet for a “deconstructed” version.
- Cheese: Substitute cotija with feta, queso fresco, or even Parmesan for a milder flavor.
- Spice level: Add chipotle powder or hot sauce for a spicier kick.
Make Ahead Tips
You can grill or roast the corn ahead of time, then store it in the fridge for up to 2 days. When ready to serve, reheat it and mix with the dressing right before serving to keep it fresh and creamy. You can also prepare the sauce in advance—it’ll last in the refrigerator for up to 4 days.
Instructions
Step 1: Prepare the Corn
If using fresh corn, brush each ear lightly with olive oil or butter. Preheat your grill or grill pan to medium-high heat.
Step 2: Grill or Roast the Corn
Grill the corn for 8–10 minutes, turning occasionally, until it’s nicely charred on all sides. If roasting, bake on a sheet pan at 425°F for about 20 minutes, flipping halfway through.
Step 3: Make the Creamy Sauce
In a medium bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice until smooth.
Step 4: Coat the Corn
Once the corn is cooked, use a basting brush or spoon to coat each ear with the sauce mixture while still warm.
Step 5: Add Toppings
Sprinkle each piece with crumbled cotija cheese and chopped cilantro. For an extra pop, squeeze more lime juice over the top.
Step 6: Serve and Enjoy
Serve warm as a side dish or cut the kernels off the cob to make a shareable street corn salad.
Serving Suggestions
- Pair with grilled steak, chicken, or ribs for a perfect barbecue side.
- Serve alongside tacos or burrito bowls for a Mexican-inspired meal.
- Turn it into a salad by slicing the kernels off the cob and mixing with extra sauce.
- Top with diced jalapeños or a drizzle of hot sauce for added spice.
- Serve with tortilla chips as a fun dip alternative.
Leftovers and Storage
If you have leftover street corn, store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave in short bursts. Add a little extra sauce or lime juice before serving to refresh the flavor.
For the deconstructed version (corn off the cob), leftovers taste great cold as a zesty corn salad.
Nutrition and Benefits
- Fresh flavor: Corn, lime, and cilantro bring bright, summery freshness.
- Protein and calcium: Cotija cheese adds a touch of richness and nutrition.
- Customizable: Easy to make vegetarian, spicy, or even dairy-free with simple swaps.
- Versatile: Works as a side, snack, or topping for tacos and grain bowls.
Recipe FAQ
1. Can I use frozen corn?
Yes, frozen corn works perfectly. Just thaw it and sauté in a skillet until lightly browned before mixing in the sauce.
2. What if I can’t find cotija cheese?
Feta or Parmesan are great substitutes—they both add a salty, tangy finish.
3. How do I make it less spicy?
Skip the chili powder or replace it with a milder paprika. You can also reduce the red pepper flakes if you’re sensitive to heat.
4. Can I make this dairy-free?
Yes! Use vegan mayonnaise and a dairy-free sour cream or plain cashew yogurt instead. Skip the cheese or use a dairy-free variety.
5. How long does the sauce last?
The sauce can be made ahead and refrigerated for up to 4 days in an airtight container. Just stir before using.
6. Can I serve this cold?
Absolutely. Street corn salad (off the cob) tastes great chilled—it’s a refreshing option for picnics or potlucks.
7. What can I do with leftovers?
Mix leftover corn into salads, tacos, or pasta. It also makes a flavorful topping for baked potatoes or grilled chicken.
Creamy, Zesty, and Absolutely Irresistible
This Chili’s Street Corn Recipe captures everything you love about the restaurant favorite—creamy, smoky, tangy, and just a little spicy. It’s one of those side dishes that steal the spotlight no matter what you serve it with.
Simple, fresh, and packed with flavor, it’s proof that a few basic ingredients can create something truly special. Once you’ve made it at home, you’ll find yourself looking for excuses to make it again—because it’s that good.
