Delicious Chilis Roasted Street Corn Recipe: Perfectly Charred Flavor

chilis roasted street corn

Savor the irresistible taste of Chilis Roasted Street Corn, cooked to perfection with charred goodness, spicy mayo, and Cotija cheese. Discover the secret to a delightful summer treat!

Indulge in the deliciousness of Chilis Roasted Street Corn recipe! Learn how to make perfectly charred corn with creamy mayo and Cotija cheese. Elevate your summer dining with this authentic Mexican delight that’s bursting with flavor.

Chilis Roasted Street Corn Recipe

Chilis Roasted Street Corn

Chilis Roasted Street Corn

Ryan Yates
Course Appetizer
Cuisine Mexican
Calories 210 kcal


  • 4 ears of corn husked (traditional corn on the cob)
  • 2 tablespoons olive oil
  • Kosher salt to taste
  • 4 tablespoons sour cream
  • 4 tablespoons mayonnaise key to the creamy topping
  • 2 teaspoons fresh lime juice
  • 1 teaspoon chili powder
  • 4 tablespoons grated Cotija cheese
  • Fresh cilantro chopped for garnish


Step-by-Step Instructions

  • Preheat the Oven: Set your oven to 425°F (220°C).
  • Prepare the Corn: Drizzle the corn with olive oil and season with kosher salt. Place them on a baking sheet.
  • Roast the Corn: Put the corn in the preheated oven. Roast for 15–20 minutes, until charred on the outside and tender on the inside. This is the secret to achieving the charred exterior.
  • Prepare the Spicy Mayo Mixture: In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
  • Coat the Corn: Once the corn is roasted and has cooled slightly, brush it all over with the spicy mayo mixture.
  • Add the Final Touches: Sprinkle the corn with the Cotija cheese, cilantro, and more chili powder. Serve hot and enjoy!
Keyword Chili’s, Roasted, Street Corn, traditional corn on the cob

Expert Tips for Perfect Roasting: Mastering Chilis Roasted Street Corn

Use Fresh Corn

  • Why It Matters: Fresh corn on the cob has a natural sweetness and crisp texture that is essential for Chilis Roasted Street Corn. It holds up well to the high heat of roasting, which is key to achieving that signature charred flavor.
  • Frozen Corn Alternative: If fresh corn is unavailable, frozen corn can be a viable substitute. Make sure to:

High Oven Temperature

  • Set to 425°F (220°C): This high temperature is crucial for achieving the desired charred exterior that is signature to Chilis Roasted Street Corn.
  • Why It Works: A high oven temperature ensures that the corn cooks quickly and develops a beautiful, caramelized exterior without becoming overly soft and mushy.

Alternative Seasonings

  • Customize Your Flavor: While Chilis Roasted Street Corn is traditionally seasoned with chili powder, there are plenty of ways to add an extra kick:
    • Smoked Paprika: Adds a smoky depth.
    • Cayenne Pepper: For those who like it hot.
    • Ancho Chili Pepper: Offers a mild, sweet heat.
    • Ground Garlic: For a savory touch.
  • Example Seasoning Mix:
    • 1 tsp Smoked Paprika
    • 1/2 tsp Cayenne Pepper
    • 1 tsp Ancho Chili Pepper
    • 1/2 tsp Ground Garlic
  • Tip: Experiment with different combinations and adjust to your taste preference.

Broil for Extra Char

  • Last 5 Minutes are Key: For an even more charred exterior, reminiscent of Chilis Roasted Street Corn, turn on the broil setting for the last 5 minutes of roasting.
  • Safety First: Keep a close eye on the corn during this time to prevent burning. It should be a deep golden brown with some blackened spots, not completely black.
  • Positioning Matters: Place the corn closer to the broiler, usually the top rack of your oven, for this step.

Chart: Roasting Time and Temperature

Initial Roasting425°F (220°C)15-20 minsCooks the corn and begins the caramelization
Broiling (Optional)Broil5 minsAdds extra char for a deeper, grilled flavor

Cheese Substitution Tips: Perfect Pairings for Chilis Roasted Street Corn

Chilis Roasted Street Corn is known for its delightful combination of charred corn and crumbly, salty cheese. Cotija, a Mexican cheese, is traditional, but what if you can’t find it? Here are some expert tips on substituting the cheese in your Chili’s Roasted Street Corn recipe:

Cotija Cheese: The Classic Choice

  • Profile: Cotija is a hard, crumbly Mexican cheese that is salty and mildly tangy. It adds a rich depth to the creamy and spicy mayo topping of Chilis Roasted Street Corn.
  • Usage: Generously sprinkle crumbled Cotija over the mayo-slathered corn, just before serving.

Parmesan Cheese: The Italian Stand-In

  • Why It Works: Parmesan is hard and has a salty, nutty flavor. It’s widely available and grates into fine, crumbly shards, similar to Cotija.
  • How to Use: Grate fresh Parmesan cheese directly over the corn after applying the mayo mixture. Aim for a light, even coating that covers the corn.
  • Example: For 4 ears of corn, use about 1/2 cup of grated Parmesan.

Feta Cheese: The Greek Alternative

  • Why It Works: Feta is crumbly and has a tangy, briny flavor that complements the creamy and spicy mayo topping perfectly. It’s softer than Cotija but brings a similar salty tang.
  • How to Use: Crumble Feta cheese with your fingers and sprinkle it generously over the mayo-slathered corn.
  • Example: For 4 ears of corn, use about 1/2 cup of crumbled Feta.

Chart: Cheese Comparison for Chilis Roasted Street Corn

Cheese TypeOriginFlavor ProfileTextureUsage Tips
CotijaMexicoSalty, TangyHard, CrumblySprinkle crumbled Cotija generously
ParmesanItalySalty, NuttyHard, GratableGrate fresh Parmesan directly over corn
FetaGreeceTangy, BrinySoft, CrumblyCrumble Feta with fingers and sprinkle

Additional Tips

  • Quantity Matters: Be mindful of the quantity of cheese you use. All these cheeses are salty, so a little goes a long way.
  • Serving Suggestion: For a beautiful presentation, reserve a small amount of cheese to sprinkle on top of the Chilis Roasted Street Corn just before serving. It adds a fresh pop of flavor and a visually appealing finish.

By understanding these cheese options and how to use them, you can recreate the authentic and irresistible taste of Chilis Roasted Street Corn, even when Cotija cheese isn’t available. Whether you opt for Parmesan or Feta, you’ll be able to capture that perfect blend of creamy, spicy, and salty that makes this dish a standout.

Additional Recipe Variations: Personalizing Your Chilis Roasted Street Corn

Chili’s Roasted Street Corn is a beloved dish, but there’s room to make it your own. Here are some creative variations that stay true to the spirit of the original while adding a unique twist:

Creamy Cilantro Lime Corn

  • Why It Works: The bright, citrusy flavor of lime and the fresh, herbal notes of cilantro complement the rich, creamy mayo and the charred corn beautifully. This variation adds a refreshing twist to the classic Chili’s Roasted Street Corn.
  • How to Make It:
    • Mix 1/4 cup of finely chopped cilantro and the juice of one lime into the mayo mixture.
    • Apply this enhanced mayo blend to the roasted corn as usual.
    • Example: For 4 ears of corn, use 1/4 cup of chopped cilantro and the juice of 1 lime.

Spicy Mayo Variations

  • Turn Up the Heat: For those who love a good kick, spicing up the mayo can transform Chili’s Roasted Street Corn into a fiery delight.
  • Options to Consider:
    • Cayenne Pepper: Add 1/2 teaspoon (or to taste) for a consistent, smooth heat.
    • Hot Sauce: A few dashes of your favorite hot sauce can add both heat and additional flavor. Think classic Tabasco, smoky Chipotle, or fruity Habanero sauces.
    • Jalapeño: For a fresh take, finely chop a jalapeño pepper (seeds removed for less heat) and mix it into the mayo.
  • Example Spicy Mayo Mix:
    • 1/2 teaspoon of cayenne pepper
    • 2 teaspoons of hot sauce
    • Or 1 small jalapeño, finely chopped

Chart: Recipe Variations for Chilis Roasted Street Corn

Variation NameKey IngredientsFlavor ProfileExample Quantity for 4 Ears of Corn
Creamy Cilantro LimeCilantro, Lime JuiceFresh, Citrusy1/4 cup cilantro, Juice of 1 lime
Spicy MayoCayenne, Hot Sauce, JalapeñoSpicy, Bold1/2 tsp cayenne or 2 tsp hot sauce

Additional Tips

  • Balance is Key: When adding new flavors, consider the overall balance of the dish. For example, if you’re adding more spice, you might want to increase the lime juice slightly for added acidity to balance the heat.
  • Taste and Adjust: Always taste your mayo mixture before slathering it on the corn. It’s your best tool for ensuring the flavors are just right.

By exploring these variations, you can enjoy the iconic taste of Chili’s Roasted Street Corn with a personalized touch. Whether you’re a fan of bright, citrusy notes or you crave a spicier kick, these twists allow you to make this classic dish uniquely your own, while keeping the essence of the beloved Chili’s recipe.


With this easy oven-roasted street corn recipe, you’re not just making a side dish—you’re creating a flavorful, Mexican-inspired dish that’s reminiscent of authentic street food. The charred, creamy, and spicy notes of this dish are sure to make it a hit at any gathering. Whether you’re hosting a summer barbecue, a family dinner, or simply treating yourself to a vibrant and delicious meal, this Chili’s Roasted Street Corn recipe is your ticket to a culinary adventure. So, grab some corn and let’s get roasting—your taste buds are in for a treat that’s as fun to make as it is to eat. ¡Buen provecho!

FAQ’s On Chili’s Roasted Street Corn

How do I make Chili’s roasted street corn in the oven?

Follow our step-by-step guide above.

Can I substitute Cotija cheese with another cheese?

Yes, Parmesan or Feta cheese are great substitutes.

What’s the secret to achieving the charred exterior?

Roasting the corn at a high temperature in the oven is the key.

How long should I roast the corn in the oven?

It takes about 15-20 minutes to roast the corn in the oven.

What other spices can I use for garnish besides chili powder?

Paprika, cayenne pepper, or Tajin seasoning are excellent options.

Can I make variations of this dish?

Absolutely! Try different toppings like creamy cilantro lime corn or explore grilled street corn variations.

This article was reviewed and published by Ryan Yates, an Executive Chef, Restaurant Manager, Professional Mixologist and Level 1 Sommelier. Ryan has over 15 years of experience in the food and beverage industry. With degrees from Le Cordon Bleu in Hospitality and Restaurant Management as well as Culinary Arts; Ryan has managed to successfully grow and manage a variety of establishments, from casual dining to Michelin rated restaurants. Ryan uses his diverse experience to provide a comprehensive and knowledgeable guide on all aspects of the food and beverage industry.

Ryan Yates

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