Can I use frozen corn instead of fresh?

Absolutely! While grilled fresh corn delivers the best flavor, frozen corn works well too. Just thaw it completely and pat dry with paper towels, then quickly char it in a hot skillet with a touch of oil before using.

What if I don't have cotija cheese?

Feta cheese makes an excellent substitute for cotija. It has a similar crumbly texture and salty flavor profile that works perfectly with the other ingredients in this sandwich.

Is there a way to make this sandwich ahead for a quick lunch?

You can prepare the cilantro-lime butter and grill the corn a day ahead. Store them separately in the refrigerator, then assemble and cook your sandwich when ready to eat. The butter should be brought to room temperature before spreading.

Can I make this recipe dairy-free?

Yes! Use plant-based butter and your favorite melting dairy-free cheese. While you'll miss the specific flavor of cotija, a sprinkle of nutritional yeast mixed with a tiny bit of salt can provide a similar savory finish.

Street Corn Grilled Cheese Recipe

Description

This Street Corn Grilled Cheese is the perfect combination of smoky, charred corn and melty cheddar cheese nestled between buttery, crispy sourdough bread. Infused with cilantro, lime zest, and a hint of chili lime seasoning, this indulgent sandwich elevates classic grilled cheese to a whole new level. It’s quick, easy, and loaded with flavor—perfect for a cozy meal or a decadent snack.

Ingredients

Units Scale

For the Corn:

2 ears corn on the cob, grilled

For the Cilantro Lime Butter:

4 tablespoons softened butter
2 tablespoons chopped fresh cilantro
1 teaspoon freshly grated lime zest
Kosher salt, to taste

For the Grilled Cheese:

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

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Instructions

Grill the corn:
Heat your grill over high heat. Place the corn ears directly on the grill and cook until charred, turning frequently. This will take about 8 to 10 minutes. If desired, you can use leftover or fresh corn as well. Once cooled, slice the kernels off the cob.
Prepare the cilantro lime butter:
In a small bowl, mix the softened butter with chopped cilantro, grated lime zest, and a pinch of salt. Stir until combined and smooth.
Assemble the sandwiches:
Spread the cilantro lime butter on each outside slice of the bread. Heat a large skillet or griddle over medium-low heat. Add two slices of bread, buttered-side down, to the pan. Layer with grated cheddar cheese, charred corn, and green onions. Place the other two slices of bread on top, buttered-side up.
Cook the sandwich:
Keep the heat on low to medium-low and allow the sandwich to cook slowly to ensure the cheese melts fully. Once the bottom is golden-brown and crispy, carefully flip the sandwich and cook the other side until golden and toasted.
Garnish and serve:
Remove the sandwiches from the skillet and immediately top with crumbled cotija cheese, a sprinkle of chili lime seasoning, and a bit of fresh cilantro. Serve hot and enjoy the delicious flavors!

Notes

If fresh corn on the cob isn’t available, you can substitute with frozen or canned corn, lightly charred in a skillet.
Use another type of bread, like ciabatta or brioche, if sourdough isn’t your preference.
Adjust the spice level to your liking by adding more or less chili lime seasoning.
Serve this grilled cheese with a side of soup, salad, or chips for a complete meal.

Nutrition

Serving Size: 1 sandwich
Calories: 510 kcal
Sugar: 4g
Sodium: 780 mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0.5 g
Carbohydrates: 39g
Fiber: 3g
Protein: 16g
Cholesterol: 80mg