Mexican Street Corn

Instructions

Heat the Grill
Preheat your grill to medium-high heat.

Prep the Corn
Remove husks and silk from the corn, but keep the stalks intact to use as handles.

Grill the Corn
Place corn directly on the grill grates. Turn occasionally and grill for 8–10 minutes, or until kernels are tender and slightly charred.

Make the Sauce
In a small bowl, combine mayonnaise and sour cream. Mix until smooth.

Cool Slightly
Remove corn from grill and let cool for a couple of minutes—just until safe to handle.

Apply the Sauce
Use a spoon or brush to coat each ear of corn evenly with the mayo-sour cream mixture.

Add the Toppings
Sprinkle generously with Cotija cheese, then dust with chili powder and paprika.

Finish with Lime
Squeeze fresh lime juice over the top of each ear.

Optional Garnish
Top with chopped fresh cilantro for an added burst of flavor.

Serve
Serve immediately while warm.

Variations
Oven-roasted version: Roast husked corn in a 425°F oven for 25–30 minutes, turning halfway.

Salad style (Esquites): Cut the grilled kernels off the cob and mix with the sauce and toppings in a bowl. Serve warm in cups with spoons.