Description
A summertime classic featuring creamy, tangy corn on the cob with a delicious char, perfect for barbecues and casual dinners.
Ingredients
- 4 ears of corn, husked
- 1/2 cup mayonnaise (or Mexican crema)
- 1 cup cotija cheese, crumbled (or feta)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 teaspoon chili powder (or Tajín)
- 2 tablespoons unsalted butter, softened (optional)
- Lime wedges, for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your grill to medium (375–450°F / 190–230°C).
- Prepare corn by removing husks and silk, patting dry.
- Grill corn on the grill, turning every 2–3 minutes, for 10–15 minutes until charred.
- Make the sauce by combining mayonnaise and chili powder in a bowl.
- Coat each corn cob with the mayo mixture after removing from heat.
- Finish by pressing cotija onto the corn, sprinkling cilantro and chili powder, and serving with lime wedges.
- Serve hot or warm, providing napkins for easy eating.
Notes
For a vegan version, substitute vegan mayo and use nutritional yeast instead of cheese. Store uncoated corn for better freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican