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Mexican Street Corn

Corn on the cob grilled until charred, then coated with mayonnaise-crema, crumbled cotija, chili powder, lime, and cilantro.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 PEOPLE
Course: Side Dish
Cuisine: Mexican
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh corn husks and silk removed (about 2 lb / 900g)
  • 1 tablespoon neutral oil
  • 1/3 cup 75g mayonnaise
  • 1/3 cup 75g Mexican crema or sour cream
  • 1 cup 100g cotija cheese, finely crumbled, plus more for serving
  • 1 teaspoon chili powder or Tajín plus more for serving
  • 2 limes cut into wedges
  • 1/4 cup 10g cilantro, roughly chopped
  • 1/4 teaspoon fine salt or to taste

Equipment

  • 1 Grill or cast-iron grill pan
  • 1 tongs
  • 1 shallow dish

Method
 

  1. 1.Heat the grill. Heat a grill or grill pan over medium-high heat for about 5 minutes, until a drop of water sizzles on contact.
  2. 2.Oil and grill the corn. Rub each ear lightly with oil. Place the ears directly on the grate or pan and cook 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are blistered and charred in spots on all sides. The corn is ready when a fork pierces the kernels easily and at least half the surface shows browning.

Notes

Char the corn fully before adding any topping. Best served immediately; the coating softens with time.