Mexican Street Corn

Ingredients

Instructions

Preheat a grill or grill pan to medium-high heat. Cook the corn, turning occasionally, until charred in spots (about 8–10 minutes).

In a small bowl, mix mayonnaise, sour cream, a squeeze of lime juice, and a pinch of salt until smooth.

While the corn is still hot, brush each ear with butter so it melts into the kernels.

Spread the creamy mixture evenly over each ear of corn.

Sprinkle generously with cotija cheese, chili powder, and smoked paprika.

Top with cilantro and an extra squeeze of lime. Serve immediately while warm, and enjoy!

• 4 ears of corn, husked
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1/2 cup cotija cheese, crumbled (or feta as a substitute)
• 1 tsp chili powder (or Tajín)
• 1/2 tsp smoked paprika (optional)
• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro (optional)
• 1–2 tbsp butter
• Salt, to taste

Instructions

Preheat a grill or grill pan to medium-high heat. Cook the corn, turning occasionally, until charred in spots (about 8–10 minutes).

In a small bowl, mix mayonnaise, sour cream, a squeeze of lime juice, and a pinch of salt until smooth.

While the corn is still hot, brush each ear with butter so it melts into the kernels.

Spread the creamy mixture evenly over each ear of corn.

Sprinkle generously with cotija cheese, chili powder, and smoked paprika.

Top with cilantro and an extra squeeze of lime. Serve immediately while warm, and enjoy!