Description
A delicious Mexican street corn recipe featuring charred corn on the cob slathered with a creamy, zesty dressing and topped with Cotija cheese and spices.
Ingredients
- 4 ears of corn (about 1 1/4–1 1/2 lb total)
- 1/4 cup mayonnaise (regular or vegan)
- 1/4 cup sour cream (or Mexican crema)
- 1 cup crumbled Cotija cheese (or queso fresco, or feta)
- 1 tablespoon chili powder (or Tajín)
- 2 tablespoons lime juice (about 1 large lime)
- Salt to taste
- Fresh cilantro for garnish
- Optional: melted butter or oil for brushing, lime wedges for serving, smoked paprika or cayenne for extra heat
Instructions
- Preheat your grill to medium-high (about 400–450°F).
- Trim the silk from the corn and remove the outer loose husks.
- Brush each ear lightly with oil or melted butter.
- Place corn on the hot grill and turn every 2–3 minutes until charred, about 10–15 minutes.
- Meanwhile, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.
- Remove corn from heat and brush each ear with the sauce.
- Sprinkle with crumbled Cotija, extra chili powder or Tajín, and chopped cilantro.
- Serve immediately with lime wedges.
Notes
Best served hot and freshly grilled. Optionally, you can serve on skewers for easy eating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican