Grilled Mexican Street Corn Recipe
Prep Time:
10 minutes
Cook Time:
12 minutes
Servings:
4 Servings
Ingredients
  • 4 ears corn on the cob
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup Mexican crema or sour cream
  • ¼ cup mayonnaise
  • juice from ½ lime
  • ½ cup cotija cheese, plus more for topping
  • ¼ cup chopped cilantro, plus more for topping
  • 1 teaspoon chili powder
  • 1 teaspoon Tajín
  • lime wedges, for serving
Directions
  1. Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
  2. Shuck the ears of corn, removing any hairy fibers.
  3. Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
  4. Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
  5. In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
  6. Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.