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Grilled Mexican Street Corn

Grilled Mexican Street Corn

Deliciously charred corn on the cob slathered in a creamy, tangy sauce and topped with crumbled cotija cheese, a perfect side dish for any summer BBQ.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Ears of corn, husked
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 cup Crumbled cotija cheese
  • 1 tablespoon Chili powder
  • 1 piece Lime, juiced
  • to taste Salt
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Equipment

  • Grill
  • Medium bowl

Method
 

Instructions
  1. Preheat your grill to medium-high heat.
  2. Husk the corn and remove all silk strands. Rinse under cold water and pat dry with a paper towel.
  3. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until the corn is charred and cooked through.
  4. While the corn is grilling, in a medium bowl, mix together mayonnaise, sour cream, lime juice, chili powder, and salt until well combined.
  5. Once the corn is cooked, remove it from the grill and let it cool slightly.
  6. Brush the mayonnaise mixture generously over each ear of corn, ensuring they are well coated.
  7. Sprinkle crumbled cotija cheese over the corn, allowing it to adhere to the mayonnaise mixture.
  8. Garnish with fresh cilantro and additional chili powder if desired.
  9. Serve immediately with lime wedges on the side for squeezing over the corn.

Notes

Feel free to adjust the spices and toppings to your preference. For a kick of heat, consider adding some diced jalapeños.