Description
A summer staple with smoky charred corn finished with creamy sauce, salty cheese, and chili-lime zest.
Ingredients
- 4 ears fresh corn on the cob, husks removed (or 8 smaller ears)
- 1/4 cup mayonnaise (use vegan mayo for dairy-free)
- 1/4 cup sour cream (or plain Greek yogurt; use vegan yogurt for dairy-free)
- 1/2 cup Cotija cheese, crumbled (or feta/Parmesan as substitutes)
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (plus extra for sprinkling)
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon fine salt, plus more to taste
- Lime wedges, for serving
Instructions
- Preheat the grill to medium-high (about 400–450°F / 200–230°C).
- Make the creamy topping: in a bowl, combine mayonnaise, sour cream, 1/3 cup crumbled Cotija, lime juice, chili powder, chopped cilantro, and 1/2 teaspoon salt. Stir until smooth.
- Prepare the corn: pat the ears dry and lightly brush each ear with a neutral oil.
- Grill the corn, turning every 2–3 minutes, for 10–15 minutes until tender and charred.
- Brush the corn with the creamy mixture while hot.
- Finish by sprinkling with the remaining Cotija, extra chili powder, and more chopped cilantro, if desired.
- Serve immediately with lime wedges.
Notes
For a smokier flavor, add a pinch of smoked paprika. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican