Begin by gathering all the ingredients for your Creamy Mexican Street Corn Esquites, including sweet corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.

Next, cook your corn to bring out its natural sweetness and crunch. You can either roast it in a preheated oven at 400°F for about 20 minutes, turning occasionally, or boil it in water for approximately 10 minutes until tender.

While the corn cools, prepare the creamy dressing in a large mixing bowl. Combine mayonnaise, sour cream, crumbled cotija cheese, chili powder, lime juice, and finely chopped cilantro.

Once the corn is ready and slightly cooled, add it to the mixing bowl with your dressing. Gently fold the cooked corn into the creamy mixture.

To serve, either chill the esquites in the refrigerator for about 30 minutes or serve at room temperature, garnished with additional cilantro or cotija cheese.