Ingredients
6 ears of fresh corn, husked
1/4 cup mayonnaise
1/4 cup Mexican crema (or sour cream)
1/2 cup crumbled Cotija cheese
1/4 cup fresh cilantro, chopped
1 teaspoon chili powder or Tajín
1 lime, cut into wedges
1/2 teaspoon garlic powder
Instructions
Step 1: Preheat your grill to medium-high heat (about 400°F).
Step 2: In a small bowl, whisk together the mayonnaise, Mexican crema, garlic powder, and a squeeze of lime juice until smooth.
Step 3: Place the husked corn cobs directly on the grill grates. Grill for 12-15 minutes, turning occasionally, until the kernels are tender and charred in spots.
Step 4: Remove the corn from the grill and immediately brush each ear generously with the crema and mayo mixture.
Step 5: Sprinkle the crumbled Cotija cheese over the corn, ensuring it sticks to the creamy sauce.
Step 6: Dust with chili powder or Tajín and top with fresh chopped cilantro. Serve warm with extra lime wedges on the side.
Notes
For a smokier flavor, soak the corn in water for 20 minutes before grilling with the husks on, then peel back and char at the end.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Main Dishes & Savory Recipes
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 285 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
