Grilled Mexican Street Corn


• 6 to 8 ears sweet corn, husks removed

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1/2 cup minced cilantro

• 1 clove garlic, minced

• 1/4 teaspoon ground chipotle pepper, to taste

• 2 teaspoons lime zest, from one lime

• 2 tablespoon lime juice, from one lime

• 1/2 cup cotija cheese, crumbled

• Lime wedges, to serve


Heat grill to 400F. In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest & lime juice. Set aside. Grill the corn in husks about 3 minutes until kernels begin to turn golden brown. Turn over and repeat on all sides. Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

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