Mexican Street Corn

I have always loved loved loved Mexican street corn, but for some reason never tried it at home. I finally did…looking for something to pair with a paella a friend was making for a BBQ. This recipe is the result of researching Mexican Street Corn recipes, combining a few of them and then doctoring the quantities to my taste.

The first time I made this I used a charcoal grill and that added an extra smokey layer to the flavor that was good. At home, I do not have a charcoal grill and it was still really good, but I did miss the charcoal flavoring.

  • 8 ears of corn on the cob, husks and silks removed
  • ½ cup Mexican crema, or sour cream (I used sour cream)
  • ½ cup mayonnaise
  • ½ cup chopped cilantro – I added more and used more like ¾-to-1 cup
  • 1 clove garlic, minced – I doubled
  • ¼ tsp ancho chili pepper
  • 2 tsp finely grated lime zest – roughly 1 lime – my lime produced a tad more so I added it all
  • 2 TBL lime juice – roughly 1 lime – this I kept to the quantity – taste before adding more
  • ½ cup cotija cheese, crumbled
  • lime wedges to serve
  • Preheat your grill on HIGH (or get your coals really hot to around 400°)
  • Whisk together the sauce, combining the crema (or sour cream), mayonnaise, cilantro, garlic, ancho chili powder, lime zest, lime juice.
  • Taste and adjust flavor as needed – this is where I decided to adjust garlic, cilantro and lime zest amounts
  • Place the husked corn on the grill and grill undisturbed for 3 minutes or until kernels begin to turn golden brown and look charred. The time will depend on the heat of your grill.
  • Turn and repeat until the cobs are evenly browned
  • Remove corn from grill and put them into a serving bow or platter
  • Using a brush or spoon, coat each ear with the sauce mixture and then sprinkle with the cojita cheese
  • Serve immediately with extra lime wedges

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