Grilled Mexican Street Corn
Grilled corn is rolled in a creamy paprika- and lime-spiked sauce and sprinkled with crumbly cojita cheese — one of the best things that could ever happen to an ear of corn!
Servings: 8 People
Equipment
Ingredients
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or Mexican crema
- ¼ cup cotija cheese (divided)
- 1 teaspoon finely minced garlic
- 1 teaspoon ancho or chipotle chili powder
- 8 ears shucked corn
- 2 tablespoons melted unsalted butter
- 1 lime (halved; additional lime wedges to garnish)
- Smoked paprika (optional)
Instructions
- Heat the grill to medium-high.
- In a small bowl, combine the mayonnaise, sour cream, 3 tablespoons of cheese, garlic, and chili powder. Transfer to a plate.
- Brush the corn with the melted butter. Grill the corn for 8 minutes, until it is nicely browned in spots. Roll the corn in the mayo mixture, and place on a serving platter. Squeeze the lime over the corn, sprinkle with the remaining tablespoon of cheese, then sprinkle with smoked paprika if desired. Add the lime wedges, and serve immediately.
Notes
- If you can find Mexican crèma, use that instead of sour cream.
- Instead of cotija (a dry, crumbly Mexican cow’s milk cheese), you could use a combination of feta and Parmesan.
- If you can’t find pure ancho chili powder, it’s ok to use a chili powder blend.
- If you don’t have smoked paprika, skip it, or give the corn a final sprinkle of chili powder or regular paprika. Be resourceful; you don't want to miss out on this summer joy.
- Add minced fresh cilantro to the mix, if cilantro is your thing. Notice there is no salt or pepper; the cheese provides enough saltiness. Add it if you wish.
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 127mg | Potassium: 256mg | Fiber: 2g | Sugar: 6g | Vitamin A: 375IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg