Mexican Street Corn Recipe

Time30m

Serves4

Grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime.

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Ingredients

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1
Grill the Corn
Preheat your grill to medium-high heat. Husk the corn, removing all silk strands. Place the ears of corn directly on the grill and cook for about 10-15 minutes, turning occasionally until the corn is tender and has grill marks.
2
Prepare the Sauce
In a bowl, mix together the mayonnaise, half of the Cotija cheese, chili powder, and a pinch of salt. Squeeze the juice of one lime into the mixture and stir until well combined. This will be the creamy sauce for the corn.
3
Finishing Touches
Once the corn is grilled, remove it from the grill and let it cool slightly. Using a brush or spoon, generously coat each ear of corn with the creamy sauce. Sprinkle the remaining Cotija cheese over the corn, then dust with extra chili powder and salt to taste.
4
Serve
Cut the remaining lime into wedges and serve alongside the corn. Optionally, sprinkle chopped cilantro on top for added flavor and garnish.