Grilled Mexican Street Corn
This Mexican Street Corn is grilled over charcoal then slathered with creamy goodness, sprinkled with delicious cheese, and garnished with cilantro and limes.
Ingredients
- 12 ears of corn husks pulled back and tied off (or shucked completely if you prefer)
- 1/2 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1 cup Cotija feta cheese, or parmesan cheese, divided
- 1/2 teaspoon ground ancho chili pepper or cayenne pepper plus more for serving
- Zest from 1 lime
- Juice from 1 lime
- Cilantro to taste
- Lime wedges or halves for 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.
- Squeeze extra lime over top, if desired.
- Serve with a big old corn loving smile.