Mexican Street Corn

🧂 Ingredients

• 8 ears of corn
• 1 cup Mexican Crema

  softened (not melted)
• 1/2 cup mayonnaise

  crumbled
• 1/2 cup cilantro leaves

  chopped
• 1 tablespoon Mexican chili powder

  (ancho and guajillo chili powder)
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• salt and black pepper to taste
• 1 cup cotija cheese

  (or your favorite crumbled cheese like queso fresco or feta)
• 2 limes, quartered

Instructions

• 1 Combine crema with mayonnaise, lime juice, 1/2 tablespoon chili powder, and
  minced garlic. Season with a pinch of salt and black pepper. Reserve the other
  1/2 tablespoon of chili powder for dusting. Cover mixture and place into the
  refrigerator 20 minutes before you're ready to use it.
  
  Crumble the cheese, chop the cilantro leaves, and quarter the limes. Cover and
  place in the refrigerator until ready to use.
• 2 Prepare your grill for high temperature, direct cooking. Aim for 450 degrees F.
• 3 Shuck corn by removing husks and silk, exposing the corn kernels.
• 4 Place corn onto grill and cook for 6-8 minutes, rotating every 2 minutes, until
  the kernels are slightly charred (medium brown color) on the kernels.
• 5 Once corn is nicely brown and cooked, remove from grill and place onto a large
  platter or baking sheet. Let cool for a few minutes.
• 6 Transfer crema dressing to a large plate. Spread the mixture out to roughly the
  size of the corn cobs.
• 7 Grip the one ear of corn with clean tongs and roll it into the dressing.
  Transfer the corn to a serving platter. Repeat process with the remaining corn.
  
  Next, dust the corn with the reserved 1/2 tablespoon of chili powder, crumbled
  cheese, and cilantro.
  
  Serve immediately.
• 8 If you'd like your corn to be dressing heavy, double the recipe for the crema
  sauce.

Nutrition Info