Smoky corn on the cob, creamy sauce, and cheese deliver bold flavor in a favorite Mexican street food style.
# What You'll Need:
→ Corn
01 - 4 ears fresh corn, husked
02 - 1 tablespoon vegetable oil
→ Sauce
03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream or Mexican crema
05 - 1 clove garlic, minced
06 - 1 tablespoon lime juice
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - Salt, to taste
→ Toppings
10 - 1/2 cup Cotija cheese or feta, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges, for serving
13 - Additional chili powder, for garnish
# Cooking Steps:
01 - Heat grill to medium-high, approximately 400°F.
02 - Brush each husked corn ear lightly with vegetable oil.
03 - Place corn directly on the grill grates and cook, turning occasionally, until kernels are charred and tender, about 12 to 15 minutes.
04 - Whisk together mayonnaise, sour cream or Mexican crema, minced garlic, lime juice, chili powder, smoked paprika, and salt in a mixing bowl until smooth.
05 - Remove corn from heat while still warm and generously brush each ear with the prepared sauce.
06 - Sprinkle crumbled cheese and chopped cilantro over sauced corn. Dust lightly with additional chili powder.
07 - Arrange corn on a platter and serve immediately with fresh lime wedges.
