This street corn grilled cheese is the sandwich of the summer: charred corn and melty cheddar on toasted sourdough with cilantro-lime butter, chili-lime seasoning and a sprinkling of cotija. It’s sensational.
If you love grilled Mexican street corn, this sandwich will quickly become a summer favorite.
This grilled cheese may look simple, but it’s packed with bright, bold flavor. Sweet, slightly charred corn combines with sharp, melty cheddar, crumbly cotija and a pinch of chili-lime seasoning. A cilantro-lime butter brushed on the outside of the bread adds freshness and a touch of tang. The result is a crunchy, cheesy sandwich that’s more exciting than your typical grilled cheese.
I’m a fan of elote (grilled Mexican street corn) and have long wanted to translate those flavors into a grilled cheese. This version landed perfectly: the combination of creamy, crunchy and zippy ingredients elevates a classic sandwich and makes it feel a little fancy without any fuss.
The textures are irresistible: crisp corn kernels, gooey cheddar, crumbly cotija and a toasty exterior. Thinly sliced scallions add a mild bite and brightness. Use sharp cheddar for the best melt and flavor contrast.
How it comes together
Start by grilling or charring the corn, then slice the kernels off the cob. Leftover corn works well, and if fresh grilled corn isn’t available you can use whatever you have—just aim for firm, sweet kernels for the best texture.
Make a simple cilantro-lime butter by combining softened butter with chopped cilantro, lime zest and a pinch of salt. Spread this butter on the outside of the bread before grilling for a fragrant, flavorful crust. If you prefer, a thin layer of mayonnaise could be used instead of butter for a slightly different flavor and crispness.
Assemble the sandwich with grated sharp cheddar, the grilled corn and thinly sliced green onions between two slices of sourdough. Cook slowly over low-to-medium-low heat so the cheese melts evenly and the bread becomes golden and crisp without burning.
Once the sandwiches are finished, top them with crumbled cotija, a light sprinkle of chili-lime seasoning and extra cilantro. A small drizzle of mayo is optional, but the cotija, chili-lime and cilantro are what really make the sandwich sing.
Don’t skip the toppings — they bring brightness, a hint of heat and creamy tang that contrast beautifully with the sweet corn and melted cheddar. The balance of crunchy, melty, smoky and tangy is what makes this one of my favorite grilled cheeses.
Street Corn Grilled Cheese
Street Corn Grilled Cheese
Ingredients
- 2 ears corn on the cob, grilled
- 4 tablespoons softened butter
- 2 tablespoons chopped fresh cilantro, plus extra for serving
- 1 teaspoon freshly grated lime zest
- kosher salt
- 4 slices sourdough bread
- 6 ounces sharp cheddar cheese, freshly grated
- 2 green onions, thinly sliced
- 2 tablespoons crumbled cotija cheese
- 1 pinch chili-lime seasoning
Instructions
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Heat a grill over high heat. Place the ears directly on the grill and cook until lightly charred, turning often, about 8 to 10 minutes. Let cool and cut the kernels off the cob. Leftover or fresh corn both work.
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Mix the softened butter with chopped cilantro, lime zest and a generous pinch of kosher salt until combined. This is your cilantro-lime butter.
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Spread the cilantro-lime butter on the outside of each slice of bread. Heat a large skillet or griddle over medium-low. Place two slices butter-side down, then add grated cheddar, grilled corn and sliced green onions. Top with the remaining bread, butter-side up.
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Cook slowly over low to medium-low heat until the cheese melts and the bottom is golden brown. Flip and cook the other side until golden and the cheese is fully melted.
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Remove from the pan and immediately top with crumbled cotija, a sprinkle of chili-lime seasoning and extra cilantro. Serve hot and enjoy.
Did you make this recipe?
If you try it, share a photo and tag the original recipe creator on social media. I hope you love this sandwich as much as I do.
I want every last bite.