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Ingredients
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Corn & Finish
Lime Aioli
Grill Prep
Method
Corn & Finish
prep corn
Husk the corn and remove silk. Rinse ears and pat dry. If desired, trim ends so ears sit comfortably on the grill or skewers.
butter & oil
Brush each ear lightly with the vegetable oil and then with about 1 tablespoon of the butter (reserve remaining butter). This helps prevent sticking and promotes browning.
grill corn
Preheat grill to medium-high (about 400–450°F / 200–230°C). Place corn directly on the grates and grill, turning every 2–3 minutes, until kernels are charred in spots and tender, about 10–12 minutes total. If using a stovetop grill pan, follow same timing over medium-high heat.
final butter & assemble
When corn is done, remove from grill. Brush each ear with remaining butter so it melts into the hot kernels. While still hot, slather each ear generously with the lime aioli (about 2–3 tbsp per ear). Immediately sprinkle crumbled cotija evenly over the aioli so it sticks—about 3/4 oz per ear. Finish with a light dusting of Tajín (about 1/2 tsp per ear) and a squeeze of lime over each. Garnish with chopped cilantro and extra lime zest if using.
Serve hot with extra lime wedges and remaining aioli on the side for dipping.
Lime Aioli
combine
In a small bowl, combine mayonnaise, sour cream (or crema), minced garlic, lime zest, and lime juice. Stir until smooth.
season
Add smoked paprika, ground cumin, salt, and black pepper. Whisk to incorporate. Taste and adjust seasoning—add more lime juice for brightness or salt if needed.
adjust consistency
If the aioli is too thick for easy spreading, whisk in up to 2 teaspoons of water, one teaspoon at a time, until you reach a thick but spreadable consistency. Refrigerate at least 10 minutes if time allows to let flavors meld; can be made up to 24 hours ahead.
Grill Prep