Authentic Mexican Street Corn with Cotija Cheese & Lime (Print version)
Charred corn on the cob brushed with creamy lime sauce, rolled in Cotija, and finished with chile and cilantro.
# Ingredients:
For the corn
01 -
4 large ears fresh corn, husked and silk removed
02 -
1 tablespoon neutral oil, for the grill grates
03 -
1/4 teaspoon fine salt
For the creamy lime coating
04 -
1/3 cup (75 g) mayonnaise
05 -
2 tablespoons (30 g) Mexican crema or sour cream
06 -
1 tablespoon fresh lime juice, plus lime wedges for serving
07 -
1/4 teaspoon ancho chile powder or cayenne, plus more for finishing
For finishing
08 -
3/4 cup (85 g) finely crumbled Cotija cheese
09 -
1/4 cup chopped fresh cilantro
10 -
Extra lime wedges, for serving
# Instructions:
01 -
Preheat a grill or grill pan to medium-high heat. Clean the grates and brush lightly with neutral oil.
02 -
In a small bowl, stir together the mayonnaise, crema, lime juice, 1/4 teaspoon chile powder, and a pinch of salt until smooth.
03 -
Season the corn lightly with salt. Grill for 8-10 minutes, turning every 2 minutes, until the kernels are tender and lightly charred in spots.
04 -
While the corn is still hot, brush each ear all over with the creamy lime sauce. Use enough to coat the kernels without piling it on thick.
05 -
Sprinkle or roll each ear in crumbled Cotija. Dust with more chile powder and add chopped cilantro.
06 -
Serve immediately with lime wedges. Squeeze fresh lime over the corn right before eating.
# Good to know:
01 -
Best served hot right after topping.
02 -
For less heat, use mild ancho chile powder instead of cayenne.
03 -
Boiled corn can be used, but a quick char adds better flavor.