Sweet Corn Recipe

Prep the corn

Shuck the corn, removing all husks and silks. Rinse briefly and pat dry with paper towels.

Season

Brush each ear evenly with olive oil and sprinkle with 1 tsp salt and 1 tsp black pepper, distributing seasoning across all ears.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place the corn directly on the grates and grill, turning every 2-3 minutes so all sides develop char marks, about 10-12 minutes total until kernels are tender and blistered in spots.

Rest & Lime

Remove corn from grill and transfer to a platter. While still warm, cut the limes in half for serving; reserve for squeezing over finished corn.

Make the sauce by combining 3 tbs mayonnaise, 1½ tbs minced chipotle peppers in adobo, 1 tbs fresh lime juice, 1 tsp minced garlic, ½ tsp honey, and ¼ tsp salt in a small bowl. Whisk until smooth and taste; adjust salt or lime to preference. If you want a thinner sauce for drizzling, add 1–2 tsp water and whisk to desired consistency.

Coat the corn with chipotle mayo

Using a brush or spoon, evenly spread a generous layer of the chipotle mayo over each warm ear of corn so it adheres to the kernels.

Add cheeses

Sprinkle each coated ear with the queso fresco or shredded Monterey Jack first so it sticks, then generously crumble cotija over the top for salty tang. Use about half the queso and cotija initially and add more to taste.

Garnish & Serve

Finish with chopped cilantro and a light dusting of smoked paprika if using. Serve immediately with lime halves for squeezing over the corn. Squeeze fresh lime juice over each ear just before eating.