This Mexican Street Corn is grilled over charcoal then slathered with creamy goodness, sprinkled with delicious cheese, and garnished with cilantro and limes.
Course Side Dish
Cuisine Corn on the Cob
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Author Kim Beaulieu
Ingredients
12ears of cornhusks pulled back and tied off (or shucked completely if you prefer)
1/2cupMexican crema or sour cream
1/2cupmayonnaise
1cupCotijafeta cheese, or parmesan cheese, divided
1/2teaspoonground ancho chili pepper or cayenne pepperplus more for serving
Zest from 1 lime
Juice from 1 lime
Cilantroto taste
Lime wedges or halvesfor serving
Instructions
Preheat charcoal grill to high heat using two zone method. Even though this is cooked over direct heat I like having an indirect side to move things over if needed. Plus if you leave husks on it's useful for that reason too.
While the grill is preheating make your the cream mixture. In a medium size bowl combine Mexican crema or sour cream, mayonnaise, 1/2 cup of your choice of cheese (reserve other half for sprinkling over top), chili or cayenne pepper, zest and juice from 1 lime. Mix well. Set aside.
Place corn on the direct heat side of grill. Cook, turning occasionally until all sides are beautifully charred. This should take about 7-8 minutes.
Remove corn from grill and brush with sauce.
Sprinkle with extra cheese and extra ground ancho chili or cayenne pepper. Garnish with cilantro.