Maiz De La Rueda Recipe

Prepare corn

Husk the corn and remove silk. Rinse the ears and pat dry with paper towels.

Preheat and oil

Preheat a grill or cast-iron skillet over medium-high heat. Brush each ear lightly with vegetable oil to prevent sticking and promote even charring.

Char the corn

Place the oiled ears directly on the hot grill or skillet. Cook, turning every 2–3 minutes, until kernels are blistered and charred in spots all over, about 10–12 minutes total. If using a gas grill, close the lid between turns to build heat; if using a broiler, arrange ears on a foil-lined sheet 4–6 inches from the element and broil, turning, until charred similarly.

Finish with butter

When the corn is cooked and lightly blackened, brush each ear with the 2 tablespoons of butter so it melts into the warm kernels. Transfer to a platter to cool slightly for 2–3 minutes.

Make crema

While corn is cooking, whisk together mayonnaise (1 cup), minced garlic (1 tsp), sour cream (note: 1 tsp indicated — treat as 1/4 cup of sour cream for better balance; if strict to quantities required, use 1 tsp for a subtle tang), juice of 1 lime, chili powder (2 tsp), smoked paprika (1 tsp), salt (1 tsp) and black pepper (1 tsp) in a bowl until smooth. Taste and adjust seasoning—add extra lime or salt as needed.

Coat the corn

Using a spoon or brush, spread a generous layer of the mayo-sour cream crema over each charred ear so kernels are evenly coated.

Add cheese and herbs

Roll or sprinkle each coated ear in crumbled cotija cheese until well covered. Sprinkle chopped cilantro (about 1 cup) over the ears and press lightly so herbs adhere. Squeeze remaining lime (half to each ear as desired) over the finished corn.

Serve

Arrange the ears on a serving platter, sprinkle with extra cotija if desired, add lime wedges and hot sauce on the side. Serve warm.

Offer hot sauce to add heat, extra cotija for more salt/texture, and additional lime wedges for brightness. Adjust per guest preference.