Description
A vibrant and flavorful dish featuring charred corn smothered in a creamy, tangy sauce with a sprinkle of spice, perfect for summer grilling or any occasion.
Ingredients
- 4 ears of corn (or 2 cans of corn, drained)
- 1/4 cup Crema Mexicana / Agria (or regular sour cream)
- 1/4 cup mayonnaise
- 1/2 cup Cotija cheese, crumbled (or feta/queso fresco/Parmesan)
- 2 cloves garlic, crushed or finely minced
- 1/4 teaspoon fine sea salt (adjust to taste)
- Juice and zest of 1 lime
- 1/4 cup cilantro, finely chopped
- 1/2 teaspoon chipotle chili powder (or smoked paprika + pinch of cayenne)
- Optional: Tajín, extra lime wedges, chopped chiles, butter for brushing
Instructions
- Preheat the grill to 400°F, set skillet to medium-high, or broiler to 6–8 inches from the heat.
- Prep corn by soaking husked ears in water for 10 minutes or lightly spraying with oil.
- Char the corn: Grill for 12 minutes turning every 3 minutes until charred, or use skillet or broiler methods as detailed.
- Make the sauce by mixing crema, mayonnaise, Cotija, garlic, lime zest and juice, cilantro, and salt.
- Dress the warm corn with the sauce and top with extra Cotija and chipotle powder.
- Serve immediately with lime wedges.
- For esquites, cut kernels off charred corn, sauté with sauce, and serve in bowls.
Notes
For esquites, be sure to drain canned corn well and sauté to develop some color. Refrigerate leftovers within 2 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican