Sweet smoky corn coated in creamy, tangy sauce, chili, and cheese—classic Mexican street side for summer meals.
# What You'll Need:
→ Corn
01 - 4 ears fresh corn, husked
02 - 1 tablespoon vegetable oil
→ Sauce
03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream or Mexican crema
05 - 1 clove garlic, minced
06 - 1 tablespoon lime juice
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - Salt, to taste
→ Toppings
10 - 1/2 cup Cotija cheese or feta, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges, for serving
13 - Additional chili powder, for garnish
# Method:
01 - Heat grill or grill pan to medium-high, approximately 400°F.
02 - Using a basting brush, lightly coat husked corn with vegetable oil.
03 - Arrange corn directly on the grill grates. Cook, turning every few minutes, until kernels are charred and tender, about 12 to 15 minutes.
04 - In a mixing bowl, whisk together mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, and salt until fully combined and smooth.
05 - Remove grilled corn from heat. While still warm, liberally brush each ear with the prepared sauce.
06 - Sprinkle crumbled Cotija or feta cheese and chopped cilantro evenly over the sauced corn.
07 - Dust lightly with extra chili powder for added heat and serve immediately with lime wedges.
