Ingredients
- 4 large ears corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 scallion, sliced
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1/4 teaspoon black pepper
- Lime wedges, for garnish
- Chili powder for garnish & extra flavor
- Cilantro, for garnish
Instructions
- Preheat grill or grill-pan to medium-high.
- Grill corn, turning occasionally, until lightly charred and tender, 8-12 minutes total.
- Whisk mayonnaise, sour cream, scallion, lime juice, & pepper in a medium bowl.
- Coast using a brush or spoon each ear of corn with the sour cream mixture. Sprinkle with the crumbled cotija cheese. Sprinkle with chili powder (chipotle chili powder if you can find it!)
- Serve immediately with extra lime wedges.
Notes
* I used sour cream. Traditional Mexican Street Corn is made with crema which is a bit thinner than sour cream & also has more sodium. I did not use Greek Yogurt as a substitute, although I’m sure it could be. Aimed to keep this recipe as *authentic* as possible.
*If you have trouble finding cotija cheese you could substitute either feta cheese or parmesan cheese. While not the exact same taste, they’ll give the corn a different spin. Here in Miami many supermarkets now carry cotija cheese making it more readily available. Make sure to get your hands on it for a more authentic Mexican Street Corn.
*I did not add any salt in the recipe as it’s written. The cotija cheese was plenty enough for me. Feel free to add 1/8 teaspoon to 1/4 teaspoon – just make sure to taste it before adding!
- Prep Time: 5
- Cook Time: 10
- Category: Side Dishes