Instructions
1. Heat the Grill
Preheat your grill to medium-high heat.
2. Prep the Corn
Remove husks and silk, but leave the stalks on for easier handling.
3. Grill the Corn
Place corn directly on the grill grates. Turn occasionally and grill for 8–10 minutes, until kernels are tender and slightly charred.
4. Make the Sauce
In a small bowl, mix mayonnaise and sour cream until smooth.
5. Cool Slightly
Remove corn from grill and let it cool for a minute or two—just enough to handle.
6. Apply the Sauce
Using a spoon or brush, coat each ear with the mayo-sour cream mixture.
7. Add the Toppings
Sprinkle generously with crumbled Cotija cheese, then dust with chili powder and paprika.
8. Finish with Lime
Squeeze fresh lime juice over each ear of corn.
9. Optional Garnish
Top with chopped fresh cilantro for extra flavor.
10. Serve
Serve warm and enjoy immediately.
Variations
-
Oven-Roasted: Roast husked corn at 425°F (220°C) for 25–30 minutes, turning halfway.
-
Esquites (Corn Salad): Cut grilled kernels off the cob, mix with sauce and toppings in a bowl, and serve warm in cups.
ADVERTISEMENT
