CAVA Fire Roasted Corn Recipe (Greek Street Corn Style)

CAVA Fire Roasted Corn Recipe is smoky, creamy, and seriously addictive that always served in their grain bowls.

The first time I tasted this Greek street fire roasted corn at CAVA, I did not expect it to steal the whole bowl. I went in for the chicken and saffron rice, but that sweet, charred corn with creamy dressing and a squeeze of lime kept pulling me back. Every bite had that light smoky edge, soft crunch, and bright flavor that made the bowl feel fresh and bold at the same time.

Last summer, my neighbour dropped off a sack of sweet corn from his roadside stand just outside town. The husks were still cool with morning dew, silk tucked tight, kernels fat and shining.

I had planned to make a simple supper, but the minute I pulled those ears from the sink, I kept thinking about the warm bowls at CAVA—the ones piled high with rice, greens, and that spoonful of fire roasted corn I never skip.

Today, I’ll make the exact CAVA fire roasted corn copycat. So, I set my cast-iron skillet on the stove and let it heat until it hummed. When the kernels hit the pan, they snapped and popped, sending up that toasty scent that feels like late August fairs and backyard suppers.

A squeeze of lime, a crumble of cheese, a scatter of herbs—nothing fancy, just honest ingredients handled right. By the time it was done, I knew this batch would rival any bowl I’d ordered out.

Greek Street Style or Mexican Street Style: Which is Best for CAVA Style Fire Roasted Corn?

At CAVA, their original fire-roasted corn is inspired by Greek street flavors—tossed with herbs, spices, and a garlicky dressing that leans Mediterranean. It’s bright, savory, and built to sit comfortably beside hummus, tzatziki, and harissa.

But this version? We’re going fully Mexican street style.

Instead of a garlic-forward dressing, this recipe follows the spirit of elote—charred corn folded with mayo, lime, chili powder, Cotija, and fresh cilantro. It’s creamier, a little tangier, and carries that subtle smoky heat that clings to every kernel. The flavor feels bolder and slightly more indulgent, especially when served warm.

I love the Greek-style original, but when I’m cooking at home, Mexican street corn brings a deeper char and richer finish that stands out in grain bowls.

Perfect For

• The nights when I open the fridge, see leftover rice and grilled chicken, and need one good spoonful of something to pull it all together. This corn does that every single time.
• Late summer dinners when fresh corn is stacked high at the market and I can’t resist bringing home more than I planned. It’s my favorite way to use it up.
• Building homemade CAVA-style grain bowls when I want that smoky topping without driving across town. It makes the whole bowl taste finished.
• Casual cookouts where burgers and kebabs need a bright, creamy side that’s not another plain salad. This always disappears first.
• Sunday meal prep, because it holds its flavor beautifully for a few days and keeps my lunches from tasting flat.
• Taco or wrap nights when I want something warm, charred, and a little messy in the best possible way.

CAVA Fire Roasted Corn Ingredients

6 ears fresh corn, husked
Fresh corn is key here. Look for bright green husks and plump kernels. If corn isn’t in season, you can use frozen (thawed and patted dry), but fresh gives you the best sweetness and char.

1 tablespoon vegetable oil
A neutral oil like vegetable or canola works best because it allows the corn’s natural flavor to shine. Avoid olive oil for high-heat searing—it can smoke too quickly.

2 ounces Cotija cheese, finely crumbled
Cotija is often called Mexican-style Parmesan. It’s salty, crumbly, and slightly tangy. If you can’t find Cotija, feta is your closest substitute—but Cotija melts just slightly into the warm corn and gives that authentic finish.

½ cup finely chopped fresh cilantro (plus extra for garnish)
Fresh cilantro adds brightness and herbal contrast. Chop it finely so it distributes evenly. If you’re cilantro-sensitive, flat-leaf parsley works, though the flavor will be milder.

Juice of 1 medium lime (about 2 tablespoons)
Fresh lime juice is non-negotiable. Bottled juice doesn’t have the same brightness. Roll the lime on the counter before cutting to release more juice.

1 teaspoon chili powder (plus extra to taste)
Use a standard chili powder blend—not cayenne. It adds warmth and color without overwhelming heat. Adjust gradually if you like things spicier.

1 (4-ounce) can mild green chilies, drained
These add a subtle smoky depth without overpowering spice. Make sure to drain them well to prevent excess moisture in the skillet.

2 tablespoons mayonnaise
This creates that creamy coating. Use a good-quality mayo like Hellmann’s or Duke’s for the best flavor. It lightly melts into the warm corn, creating a silky texture.

Salt, to taste
Cotija is salty, so taste before adding more. A small pinch usually does the trick.

How To Make CAVA Fire Roasted Corn Copycat

Step 01 | Prepare the Corn Kernels

Place a small bowl upside down inside a large mixing bowl. Rest one ear of corn upright on the ridge of the inverted bowl to stabilize it. Using a sharp knife, carefully slice downward to remove the kernels from the cob. The large bowl catches the kernels while the smaller bowl keeps the corn steady and secure. Repeat with all six ears of corn until all kernels are removed.

Step 02 | Heat the Skillet

Set a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Allow the oil to heat until shimmering but not smoking.

Step 03 | Sear the Corn (First Char)

Add the corn kernels to the hot skillet in an even layer. Listen for the sizzle as the kernels hit the pan. Let the corn cook undisturbed for 2 to 3 minutes to develop a deep golden char on one side. Avoid stirring during this stage—allow direct contact with the heat to create caramelization.

Step 04 | Flip and Continue Charring

Using a spatula, flip sections of the corn rather than stirring. Spread the kernels evenly again across the skillet. Cook for another 2 to 3 minutes until the second side develops a similar char.

Repeat one final flip if needed to ensure even roasting and lightly blistered kernels throughout. The corn should appear vibrant yellow with golden-brown edges and a smoky aroma.

Step 05 | Add the Creamy and Flavor Components

Reduce heat slightly if needed. Add the mayonnaise and stir to coat the warm kernels evenly. Mix in the drained mild green chilies and chopped cilantro, folding until well distributed. Pour in the fresh lime juice and sprinkle in the chili powder. Stir gently to combine.

Add the crumbled Cotija cheese and fold it through the corn mixture. Taste and adjust with additional chili powder, extra cilantro, or salt as desired. The mixture should look colorful, creamy, and slightly speckled with green and red tones.

Step 06 | Final Seasoning and Serve

Remove from heat once everything is evenly combined and warmed through. Serve immediately while hot, topped with additional cilantro, a light sprinkle of chili powder, or extra Cotija cheese if desired.

Flavor Notes & Tips for The Perfect CAVA Fire Roasted Corn

• Letting the corn sit untouched during the first sear is the secret to real fire-roasted flavor.
• Fresh lime juice brightens the creamy elements and keeps the dish from feeling heavy.
• Cotija provides salty contrast — don’t skip it if you can help it.
• If you want more heat, increase chili powder gradually rather than all at once.
• Cast iron skillets produce the best char thanks to their heat retention.
• Serve immediately for the creamiest texture and boldest flavor.

Mistakes That Can Ruined Your Fire Roasted Corn

Stirring the corn too early
I see this mistake constantly. When you stir right away, the kernels steam instead of char. The flavor turns flat and slightly watery instead of smoky and sweet. Give the corn those undisturbed minutes — that golden crust is where the magic lives.

Using low heat out of caution
It’s tempting to keep the heat gentle, but medium-high is essential. Too low and the corn softens without browning, leaving you with pale, limp kernels that taste more boiled than roasted. You want that confident sizzle when the corn hits the pan.

Adding lime juice too soon
If lime goes in while the pan is extremely hot, it can dull the brightness and slightly cook off the fresh flavor. I always add it after lowering the heat so the citrus stays vibrant and punchy instead of muted.

Overloading with mayonnaise
More isn’t better here. Too much mayo makes the corn heavy and greasy rather than lightly creamy. Stick close to the measured amount — the goal is a glossy coating, not a thick dressing.

How To Serve and Pair This CAVA Fire Roasted Corn

Build-Your-Own Grain Bowls
This corn truly shines layered into warm grain bowls with rice, quinoa, or farro. I like to spoon it slightly off-center so the creamy kernels peek through the toppings. The smoky sweetness balances roasted veggies and grilled proteins beautifully.

Taco Night Upgrade
Instead of serving plain sides, tuck a scoop next to your tacos or even inside them. The creamy corn adds contrast to spicy meats and crunchy slaws. A small squeeze of extra lime right before serving makes everything pop even more.

Fresh Summer Platter
When I’m hosting casually, I serve this in a shallow bowl with extra Cotija sprinkled on top and cilantro scattered loosely. It pairs wonderfully with grilled chicken, shrimp skewers, or simple roasted vegetables without feeling heavy.

Grilled Pineapple Chicken Plates
Set this corn beside grilled pineapple chicken and you’ve got a plate that feels straight from a sunny backyard supper. The sweet, caramelized pineapple plays real nice with the smoky corn, while the creamy finish ties the whole meal together without weighing it down.

Soups & Salads Companion
Don’t overlook this as a bright little side for hearty soups or big fresh salads. I like serving a warm scoop next to a simple greens salad or a light broth-based soup — it adds color, texture, and just enough richness to round out the meal.

Store Leftover and Reheat

Storage:
Let the corn cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 3 days at or below 40°F (4°C). Because of the mayo and cheese, I don’t recommend leaving it at room temperature longer than 2 hours.

Reheating:
Warm leftovers gently in a skillet over medium-low heat, stirring occasionally until heated through. You can also microwave in 30-second bursts, stirring between each. If it looks slightly dry, add a small squeeze of lime or tiny spoon of mayo to refresh the texture.

FAQs

Can I use frozen corn instead of fresh?
You can. Thaw it fully and pat it dry so it sears instead of steams. The flavor will be good, though fresh corn gives a sweeter bite and deeper char when it’s in season.

Is this recipe spicy?
It leans mild. The green chilies and chili powder bring warmth more than heat. If your table likes a little fire, stir in extra chili powder or a small pinch of cayenne at the end.

Can I make this ahead for meal prep?
Yes, and it keeps well. Store it chilled for up to three days. Before serving, warm it gently and add a quick squeeze of fresh lime to wake the flavors back up.

What can I substitute for Cotija cheese?
Feta works best in a pinch. It has a similar crumbly texture and salty edge, though it’s a bit tangier. Queso fresco is milder if you prefer a softer, less sharp finish.

How do I get an even better char?
Use a wide, heavy skillet and give the corn space. Let it sit untouched for a few minutes before turning. Crowding the pan or stirring too soon will keep those golden, toasty spots from forming.

Can I make this dairy-free?
You can leave out the Cotija or use a plant-based crumble. The corn will still taste full and bright. Just check your mayonnaise choice if you need the dish completely dairy-free.

Is this served hot or cold?
Warm is when it truly shines — creamy, fragrant, and slightly smoky. That said, it holds up nicely at room temperature in grain bowls or packed lunches without losing its character.

This CAVA fire roasted corn recipe brings that same smoky, creamy flavor from the restaurant straight to your kitchen. The copycat version lets you recreate those iconic CAVA bowls anytime, with fresh corn, zesty lime, and just the right char.

Every scoop tastes like summer barbecues and cozy weeknight dinners rolled into one. I love tossing it into grain bowls, tacos, or next to grilled chicken for an easy flavor boost.