Mexicali Street Corn Recipe

Prepare the grill or broiler

Preheat a gas grill to medium-high (about 400–450°F / 200–230°C). If using a broiler, position an oven rack 6–8 inches from the broiler and preheat the broiler on high.

Husk and clean the corn

Remove husks and silk from each ear of corn. Rinse under cold water and pat dry with a towel.

Grill or char the corn

Place ears directly on the preheated grill and cook, turning every 2–3 minutes, until kernels are blistered and charred in spots all over (about 10–12 minutes). If broiling, place corn on a foil-lined baking sheet and broil, turning every 2–3 minutes, until charred in spots (about 8–10 minutes). Alternatively, you can roast on a hot cast-iron skillet for similar charring.

Make the crema-style sauce

In a medium bowl combine mayonnaise (1 cup), sour cream (1 cup), lime juice (2 tbsp), garlic powder (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Whisk until smooth and well combined. Taste and adjust lime or salt as needed. If you want a thinner sauce, stir in up to 1 tablespoon of water at a time to reach desired consistency.

Mix dry seasonings

In a small bowl combine chili powder (2 tsp) and smoked paprika (1 tsp). If you like it spicier, add a pinch more chili powder or a dash of hot sauce (optional 1 tsp).

Assemble the street corn

Working one ear at a time, brush or spread about 2–3 tablespoons of the crema mixture evenly over the hot grilled corn with a pastry brush or spoon. Immediately sprinkle or press a generous amount of crumbled cotija cheese (about 2–3 tbsp per ear) over the coated corn so it adheres. Lightly dust with the chili/paprika mix and finish with a sprinkle of chopped cilantro. If using melted butter for gloss, brush lightly over the corn before or after the crema step.

Serve

Serve each ear with a lime wedge to squeeze over the top. Offer extra cotija and chili powder at the table for guests to personalize.

If preparing ahead: keep crema chilled in an airtight container for up to 2 days. Store grilled corn in the refrigerator up to 2 days; reheat briefly on the grill or under the broiler and reapply sauce and cheese just before serving.

To make individual bowls (elote en vaso): cut grilled kernels off the cob into a bowl, toss with crema, cotija, chili powder, cilantro and a squeeze of lime. Serve with tortilla chips or as a side.