45 minutes
A delicious and flavorful Mexican street food made with grilled corn, coated in a creamy mixture of cheese, mayonnaise, sour cream, cilantro, and chile powder.
Cotija Cheese, finely crumbled
0 oz
Feta Cheese, finely crumbled
0 oz
tablespoons
tablespoons
tablespoons
Cilantro, finely chopped
cups
teaspoons
Guajillo Chile Powder
teaspoons
Garlic, finely minced
teaspoons
Corn, shucked
each
Lime, cut into wedges
each
1. Preheat Grill
Light your charcoal or preheat your gas grill. If using charcoal, let it heat until it’s covered with a layer of gray ash (about 5 minutes). For a gas grill, preheat to medium-high.
2. Prepare Cheese Mixture
In a large bowl, combine the finely crumbled Cotija or feta cheese, mayonnaise, sour cream or Mexican crema, chopped cilantro, chile powder, and minced garlic. Stir until the mixture is smooth and homogeneous.
3. Grill Corn
Once the grill is hot, place the shucked corn directly over the hottest part. Grill, turning occasionally, until it’s charred all over (about 8 minutes).
4. Coat Corn with Cheese Mixture
Transfer the grilled corn to a platter. Using a large spoon, coat each ear of corn generously with the cheese mixture.
5. Finish and Serve
Sprinkle extra cheese and a bit more chile powder over the corn. Serve with lime wedges on the side.
Add extra chopped cilantro and a generous squeeze of lime for a fresher, zesty experience.
Blend mayo with chipotle peppers in adobo sauce for a deeper, smokier heat.
Infuse melted butter with a Cajun spice blend before brushing it on the corn.
Use crumbled feta instead of Cotija for a tangier profile.
Use garlic aioli instead of mayo for a more pronounced garlic flavor.
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