This Mexican street corn recipe gives you smoky, charred kernels coated in a creamy lime and garlic sauce, then finished with salty Cotija cheese and chili powder. Cooking the corn in a hot skillet instead of boiling it helps the kernels brown and keeps the surface dry enough for the creamy coating to actually stick.

The sauce combines mayonnaise, sour cream, garlic, lime, chili powder, and smoked paprika, while Cotija goes on at the end so it stays crumbly rather than disappearing into the sauce. Serve the corn hot alongside homemade chili, classic coleslaw, sloppy joes, or baked beans for an easy cookout side with much more flavor than plain buttered corn.

Ingredients

• 6 ears fresh yellow corn, husked and silks removed
• 1 tablespoon (15 ml) vegetable oil
• ⅓ cup (80 ml) mayonnaise
• 2 tablespoons (30 ml) sour cream or Mexican crema
• 1 small garlic clove, mashed to a paste
• 1 tablespoon (15 ml) fresh lime juice, plus wedges for serving
• ½ teaspoon chili powder, plus more for finishing
• ¼ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ cup (60 g) crumbled Cotija cheese
• 2 tablespoons finely chopped fresh cilantro

Instructions

1. Mix the coating: Stir the mayonnaise, sour cream, garlic paste, lime juice, chili powder, smoked paprika, and salt in a small bowl until the mix looks even and thick enough to sit on a spoon without running. Taste it: you should get garlic and lime, not a thin sour dressing. If it looks loose, add another spoon of mayonnaise instead of more lime. Set the Cotija and cilantro in separate bowls so they are ready the moment the corn comes off the heat.
2. Heat the skillet: Set a 12-inch cast-iron or other heavy skillet over medium-high heat for 2 to 3 minutes, until a drop of water sizzles and vanishes. Rub the husked ears with the oil so they are filmed, not dripping. A pool of oil in the pan will fry the kernels and spit; the thin coat on the corn is enough to brown them.
3. Char the first batch: Lay 3 ears in the skillet in a single layer. Leave them alone for 2 to 3 minutes, until the underside shows brown blistered spots and the kernels look a little wrinkled. Turn with tongs and repeat until all sides have color, 8 to 10 minutes total. The corn is ready when a kernel pressed with a thumbnail is tender and the cob smells sweet and toasty, not grassy.
4. Char the second batch: Move the first 3 ears to a platter. If the skillet looks wet, wipe it out so the next batch doesn’t steam. Repeat with the remaining 3 ears, same heat and turning, another 8 to 10 minutes. Crowding all 6 at once traps steam, and wet kernels won’t hold the mayo later.
5. Coat the ears: Work while the corn is still hot enough that you need a towel or tongs to hold it. Brush or smear a thin, even layer of the mayo mix over every side; you should still see kernels through it, not a white blanket. Press the crumbled Cotija onto the wet coating so it sticks in a crust. If you dump the ears into a bowl of sauce and roll them, the cheese melts into a paste and most of it ends up on the platter.
6. Finish and serve: Dust with a pinch more chili powder and the cilantro. Put lime wedges on the side and squeeze them at the table, not over the whole platter in the kitchen, so the juice doesn’t thin the coating you just put on. Serve while the ears are still hot; if an ear sat long enough for the mayo to look dull and wet, give it a fresh pinch of Cotija before it goes out.

What I set this corn next to

• A pot of homemade chili – the lime and chili powder on the corn cut through the beef and beans without adding another starch.
• Sloppy joes on a cookout table, when you want a side that isn’t another bun and can be eaten standing up.
• Baked beans, because the sticky-sweet pan needs something salty and charred next to it, not more brown sugar.
• A bowl of classic coleslaw for cold crunch against the hot, creamy cob.

Char now, coat at the table

• The mayo mix can sit covered in the fridge up to 24 hours; stir it before you use it, because the lime settles to the bottom.
• Husk the ears in the morning and keep them wrapped in the refrigerator, and don’t salt them ahead or they weep onto the towel.
• Char the ears close to serving, because dressed corn weeps as it sits and the crust goes slack.
• If the skillet is busy, grill husked ears over medium-high heat, turning every 2 to 3 minutes, until blistered, 8 to 10 minutes, then coat the same way.
• If you have to hold the corn, wrap the charred ears in a towel and dress them at the table so the mayo doesn’t sit on hot cobs for half an hour.

Storage

Let leftover dressed ears cool, then refrigerate them in an airtight container within 2 hours; they keep about 3 days in the fridge. Eat them cold, or cut the kernels off the cob and warm them in a skillet over medium heat until they are steaming hot. Mayo and dairy put a clock on a cookout platter, so don’t leave the ears out through a long afternoon. USDA leftovers and food safety has the 2-hour rule.

FAQ

Can you make Mexican street corn without a grill?

A heavy skillet over medium-high heat gives you the same dry char without a grill, and it keeps the grate free for meat. Film the ears with oil, cook 3 at a time, and turn when you see brown spots, about 8 to 10 minutes per batch. The coating sticks the same way as long as the kernels are dry and blistered, not boiled.

Can you use canned or frozen corn?

Canned corn turns this into an off-the-cob skillet salad, not ears you can hold. Drain it, pat it very dry, and toast it in a hot pan before you stir in the mayo, the same dry-heat idea as the cobs. Frozen corn on the cob stays watery as it thaws, so it steams instead of browning and the coating slides. Fresh ears are what this method is built on.

What can I use instead of Cotija?

Finely crumbled feta is the closest swap: salty, dry, and it presses into a crust. Use the same ½ cup and press it on while the mayo is still wet. Parmesan will work in a pinch, but it’s nuttier and less crumbly, so use a little less. Skip shredded melting cheese; it turns greasy on hot corn and won’t give you that sandy crust.

Orange madeleines are lovely with nothing more than powdered sugar, but this version has a lot more going on. Brown butter gives the crumb a warm, toasted flavor, while fresh orange zest keeps it bright. If you enjoy delicate French bakes, my French macarons are another good weekend project, although these madeleines are far less fussy.

Inside each madeleine is a soft caramel made with reduced orange juice and a real vanilla bean. A thin orange glaze and crunchy pistachio praline finish them off, giving you buttery cake, gooey caramel, and crisp nuts in every bite. The same brown butter, orange, and pistachio combination also works beautifully in my pistachio carrot cake, only in a soft layer cake with cream cheese frosting. There are a few parts here, but each can be made ahead and assembled once the madeleines have cooled.

Prep time: 45 minutes
Cook time: 30 minutes
Chilling time: 2 hours
Total time: 3 hours 15 minutes
Yield: 18 madeleines
Course: Dessert
Cuisine: French-inspired

Ingredients

For the orange madeleines

• 12 tablespoons (170 g) unsalted butter, plus more for greasing
• 1¼ cups (150 g) all-purpose flour
• 1¼ teaspoons baking powder
• ¼ teaspoon kosher salt
• ⅔ cup (135 g) granulated sugar
• 1½ tablespoons finely grated orange zest
• 3 large eggs, room temperature
• 1 tablespoon honey
• 1 tablespoon fresh orange juice

For the orange and vanilla bean caramel

• ½ cup (120 ml) fresh orange juice
• ¼ cup (60 ml) heavy cream
• ½ vanilla bean, split lengthwise
• ½ cup (100 g) granulated sugar
• 2 tablespoons light corn syrup or glucose
• 2 tablespoons water
• 3 tablespoons (42 g) unsalted butter, softened
• ¼ teaspoon kosher salt

For the pistachio praline

• ¾ cup (90 g) roasted unsalted pistachios
• ½ cup (100 g) granulated sugar
• 2 tablespoons water
• 1 teaspoon light corn syrup
• Pinch of salt

For the orange-vanilla glaze

• 1 cup (120 g) powdered sugar
• 1 teaspoon vanilla bean paste
• Pinch of salt
• 1½ to 2 tablespoons fresh orange juice

Instructions

1. Brown the butter

• Melt the butter in a light-colored saucepan over medium heat. Continue cooking and swirling the pan until the butter smells nutty and the milk solids turn deep golden brown.
• Pour it into a bowl, including the browned bits, and cool for 10 to 15 minutes.

2. Make the batter

• Whisk the flour, baking powder, and salt together. In a separate bowl, rub the sugar and orange zest together, then add the eggs and honey and beat for 3 to 4 minutes, until pale and thickened.
• Fold in the dry ingredients. Stir the orange juice into the brown butter, mix in about one-third of the batter, then fold this mixture back into the bowl. Cover and refrigerate for at least 2 hours or overnight.

3. Make the orange-vanilla caramel

• Simmer the orange juice until reduced to ¼ cup (60 ml). Heat the cream with the vanilla seeds and pod until steaming, let it sit for 10 minutes, then remove the pod.
• Cook the sugar, corn syrup, and water without stirring until amber. Remove from the heat and carefully whisk in the warm cream and reduced orange juice. Return to low heat and cook to 230°F (110°C). Whisk in the butter and salt, then cool and refrigerate until pipeable.

4. Make the pistachio praline

• Line a baking sheet with parchment paper. Cook the sugar, water, and corn syrup without stirring until golden amber. Stir in the pistachios and salt, then immediately spread over the parchment. Cool completely and break into small clusters.

5. Bake the madeleines

• Heat the oven to 425°F (220°C). Butter and flour the madeleine pan, then chill it for 15 minutes. Fill each mold about three-quarters full with cold batter.
• Place the pan in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 9 to 11 minutes, until the edges are golden and the centers spring back when touched. Cool in the pan for 2 minutes, then transfer to a rack.

6. Fill with caramel

• Once the madeleines are completely cool, pipe about 1 teaspoon of caramel through the thick end or flat side of each one. Stop before the caramel pushes back out or the cake begins to split.

7. Glaze and finish

• Whisk the powdered sugar, vanilla bean paste, salt, and 1½ tablespoons of orange juice together. Add a few more drops of juice if needed to make a thin dipping glaze.
• Dip the ridged side of each madeleine into the glaze and top immediately with a pistachio praline cluster. Let the glaze set for about 30 minutes before serving.

Tips for the Best Orange Madeleines

• Keep the batter cold. The temperature difference between the chilled batter and hot oven encourages the madeleines to rise in the center.
• Reduce the orange juice for the caramel. Using unreduced juice adds too much water and produces a weak orange flavor.
• Watch the caramel’s color closely. A pale caramel will taste mostly sweet, while an overly dark one can overpower the orange and vanilla.
• Fill only after cooling. Warm madeleines absorb the caramel instead of holding it in the center.
• Do not overfill the molds. The batter needs room to rise without spilling over the edges.

Storage and Make-Ahead Instructions

The assembled madeleines are best eaten the same day, while the praline is crisp and the cake is fresh. Refrigerate leftovers in an airtight container for up to 3 days and let them sit at room temperature for 15 to 20 minutes before serving.

The caramel can be refrigerated for up to one week. Store the pistachio praline in an airtight container at room temperature for up to one week. Unfilled madeleines can be frozen for up to one month, then thawed before filling and glazing.

This sloppy joes recipe is the one I turn to when ground beef needs to feed six people for almost nothing. The filling is a sweet-and-tangy beef mixture simmered until it’s thick enough to pile onto a toasted bun without running everywhere. It comes together in one skillet in about half an hour, and it beats the canned stuff by a wide margin. The ingredients are all pantry basics, which makes it a last-minute dinner that actually tastes like you put in effort.

The sauce leans on the same sweet, smoky tomato base I use in my homemade chili and my meatloaf with a ketchup glaze, so if you’ve made either of those, the flavor will feel familiar. I balance ketchup with brown sugar, yellow mustard, and a hit of Worcestershire, then let it reduce until the spoon leaves a trail behind it. That trail is how I know the filling is ready, not the clock. Get that consistency right and you get a sandwich that stays put instead of a puddle of sauce on the plate.

This version works for weeknight dinners, game-day plates, or feeding a crowd without fuss. Kids tend to ask for it again, and grown-ups like the fact that it’s a proper homemade sauce instead of a jar. If you’re already into our classic coleslaw or creamy mashed potatoes, this sandwich slots right into the same rotation as the perfect side.

Ingredients

• 1½ lb (680 g) ground beef, 90% lean
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• ½ green bell pepper, finely chopped (about ½ cup)
• 3 cloves garlic, minced
• ¾ cup ketchup
• 2 tablespoons packed brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 6 hamburger buns, split and toasted
• 6 slices cheddar or American cheese, optional

Instructions

1. Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon, cooking until it’s browned and no pink remains, about 6 to 8 minutes. Spoon off the excess fat, leaving about a tablespoon behind for flavor.
2. Cook the aromatics: Add the onion and bell pepper to the skillet and cook over medium heat for 3 to 4 minutes, until the onion turns translucent. Stir in the garlic and cook 30 seconds more, just until it smells fragrant.
3. Add the sauce: Add the ketchup, brown sugar, mustard, Worcestershire, tomato paste, chili powder, salt, and pepper. Stir until the tomato paste dissolves and everything is evenly combined, then bring the mixture to a simmer.
4. Simmer until thick: Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens to a saucy-not-soupy consistency. Drag the back of a spoon through the filling: if the sauce floods right back into the trail, it needs more time. Taste and add more salt or a pinch of chili powder if it needs it.
5. Toast the buns and serve: Toast the buns, cut side down, in a dry skillet over medium heat or under the broiler until golden, about 1 minute. Pile a generous scoop of filling onto each bottom half, cap it with the top, and serve hot.

Tips for the Best Homemade Sloppy Joes with Tangy Beef

• Use the spoon trail test to know when it’s done. Drag the back of a spoon across the filling, if the liquid rushes back into the gap immediately, keep simmering, you want it to stay parted for a couple of seconds.
• Draining the beef after browning matters more than people expect. Too much rendered fat makes the sauce greasy and keeps it from clinging to the bun the way it should. Use 90% lean beef and there will be little to drain, which keeps the cleanup quick.
• Toast the buns before you fill them. A soft, untoasted bun turns to mush under hot filling within a minute, and the crisp edge also gives the sandwich a better bite. A dry skillet or the broiler both work, you just want a golden, lightly crisp surface.
• Adjust the sweet and tangy balance to your taste. If it tastes too sweet, add an extra splash of Worcestershire or a teaspoon of mustard, if it’s too sharp, stir in a little more brown sugar. Taste as it simmers, the flavor concentrates as the liquid cooks down.
• This filling freezes beautifully, so double the batch and freeze half in zip-top bags for up to 3 months. Thaw overnight in the fridge and reheat in a skillet, no need for a fresh batch on a busy night.
• Swap in ground turkey or chicken if you prefer, just add a tablespoon of butter when you brown it since lean poultry gives up less fat and can turn dry. The sauce carries the flavor either way.

Storage

Cool leftover filling completely, then keep it in an airtight container in the refrigerator for up to 4 days. To freeze, spoon the cooled filling into freezer-safe bags or containers and freeze for up to 3 months; thaw overnight in the fridge before reheating. Reheat in a skillet over medium-low heat, stirring often, until steaming all the way through, and loosen it with a splash of water or extra ketchup if it thickened too much in the cold. Keep the buns separate and toast fresh ones when you’re ready to eat. For safe handling guidance, see the USDA leftovers food safety guidelines.

FAQ

Can you freeze sloppy joes?

You can freeze the filling for up to 3 months, and it’s a great way to keep a double batch around for busy nights. Cool it completely first, then store it in an airtight container or zip-top bag. Thaw it overnight in the refrigerator and reheat in a skillet over medium-low heat until hot. The filling holds its texture well, just loosen it with a splash of water or ketchup if it looks thick after thawing, and always toast fresh buns rather than freezing the assembled sandwich. You can also portion it into single servings so you only thaw what you need.

What do you serve with sloppy joes?

The classic pairings are coleslaw, pickles, and potato chips, which cut through the sweet sauce nicely. French fries, mac and cheese, and baked beans are all natural sides too. I usually keep it simple with our classic coleslaw and a pile of kettle chips, and it’s a meal that never feels heavy. For a bigger spread, grill some corn on the cob or toss a quick green salad alongside.

How do you thicken sloppy joes?

Let the filling simmer uncovered a few minutes longer, the extra evaporation thickens it fast. If it’s still loose after that, stir in a tablespoon of tomato paste and let it bubble for a couple of minutes. For the opposite problem, a filling that’s too thick, loosen it with a splash of water or beef broth rather than adding more ketchup. Season again after any of these fixes, since concentrating the sauce changes the salt balance.

Can you make sloppy joes in a slow cooker?

You can, and the slow cooker is a solid option for a party since it keeps the filling warm right until serving. Brown the beef and cook the aromatics in a skillet first, then transfer everything to the slow cooker with the sauce and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The texture will be softer and a bit looser than the stovetop version, so simmer it down or thicken with tomato paste before serving if you prefer the thicker filling.