Mexican Street Corn


6 to 8 medium ears of sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1 lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
Heat a gas or charcoal grill to 400F:
Clean the grates once it has heated.
Whisk together the sauce:
In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
Grill the corn:
Place the husked corn directly onto the grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Top the corn with sauce and cheese:
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper

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