Mexican Street Corn (Print version)

Sweet grilled corn brushed with creamy lime sauce, rolled in cotija, and finished with chili, cilantro, and fresh lime.

# Ingredients:

For the corn

01 - 6 ears fresh corn, husks and silk removed
02 - 1 tablespoon neutral oil, such as avocado or canola oil
03 - 1/4 teaspoon fine salt

For the creamy lime sauce

04 - 1/3 cup (75 g) mayonnaise
05 - 1/3 cup (80 g) Mexican crema or sour cream
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon finely grated lime zest
08 - 1 small garlic clove, finely grated
09 - 1 teaspoon chili powder, plus more for serving
10 - 1/2 teaspoon smoked paprika
11 - 1/8 teaspoon cayenne pepper, optional

For finishing

12 - 1/2 cup (55 g) crumbled cotija cheese
13 - 2 tablespoons chopped fresh cilantro
14 - 1 lime, cut into wedges

# Instructions:

01 - Preheat a gas or charcoal grill to medium-high heat. Clean the grates well and oil them lightly.
02 - In a small bowl, stir together the mayonnaise, crema, lime juice, lime zest, garlic, chili powder, smoked paprika, and cayenne until smooth.
03 - Brush the corn with the neutral oil and season lightly with salt. Place the ears directly on the hot grill.
04 - Grill for 10-12 minutes, turning every 2 minutes, until the kernels are tender and browned in spots.
05 - Transfer the hot corn to a platter. Brush each ear with the creamy lime sauce, turning to coat all sides.
06 - Sprinkle with cotija, cilantro, and a little extra chili powder. Serve immediately with lime wedges.

# Good to know:

01 - Serve hot for the best texture and flavor.
02 - For a party, cut the ears in half before grilling.
03 - Leftover kernels keep refrigerated for up to 3 days.

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