📝 About This Recipe
Transport your taste buds to the vibrant street corners of Mexico City with this quintessential 'antojito.' This recipe features charred, juicy corn on the cob slathered in a creamy, tangy crema and topped with salty crumbled cheese and smoky chili. It is a masterclass in balancing sweet, savory, spicy, and acidic flavors in every messy, delicious bite.
🥗 Ingredients
The Corn
- 4 ears Fresh Sweet Corn (shucked and silks removed)
- 1 tablespoon Vegetable Oil (for brushing)
- 1 pinch Kosher Salt
The Creamy Base
- 1/4 cup Mayonnaise (high quality, like Hellmann's or Duke's)
- 1/4 cup Mexican Crema (can substitute with sour cream)
- 1 clove Garlic (finely minced or pressed)
- 1 tablespoon Lime Juice (freshly squeezed)
The Toppings & Garnish
- 1/2 cup Cotija Cheese (finely crumbled)
- 1 teaspoon Ancho Chili Powder (or Tajín seasoning for extra zing)
- 1/2 teaspoon Smoked Paprika
- 1/4 cup Fresh Cilantro (finely chopped)
- 4 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). If using a cast-iron grill pan indoors, set it over medium-high heat until it begins to smoke slightly.
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2
In a small mixing bowl, whisk together the mayonnaise, Mexican crema, minced garlic, and 1 tablespoon of lime juice until smooth. Set aside to let the flavors marry.
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3
In another small bowl, mix the ancho chili powder and smoked paprika. If using Tajín, you can skip this step or mix them for a custom blend.
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4
Lightly brush each ear of corn with vegetable oil and sprinkle with a small pinch of kosher salt.
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5
Place the corn directly onto the hot grill grates. Grill for 10-12 minutes, turning occasionally.
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6
Look for the kernels to become bright yellow and develop deep charred spots (blackened bits) evenly around the circumference.
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7
Remove the corn from the grill and immediately place them on a platter. If you want to serve them traditional street-style, insert a wooden skewer or thick popsicle stick into the bottom of each cob.
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8
While the corn is still steaming hot, use a pastry brush or spoon to generously coat each ear with the creamy mayonnaise mixture.
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9
Spread the crumbled Cotija cheese on a large plate. Roll each sauced ear of corn in the cheese, pressing gently so the cheese adheres to the cream.
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10
Dust the corn with your chili powder blend, ensuring an even coating of spice.
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11
Sprinkle the finely chopped cilantro over the top for a burst of color and herbal freshness.
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12
Serve immediately with extra lime wedges on the side for squeezing over the corn just before eating.
💡 Chef's Tips
Always use fresh corn on the cob; frozen or canned corn won't provide the necessary structural integrity or char. If you can't find Cotija, a very dry Feta cheese is the best substitute due to its salty, crumbly texture. For a less messy version, you can cut the charred kernels off the cob and mix everything in a cup (this is called 'Esquites'). Don't over-boil the corn before grilling; grilling from raw preserves the crunch and sweetness of the kernels. To make it extra authentic, look for 'Mayonesa McCormick' which contains lime juice already.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus Agua Fresca (Jamaica). Serve alongside Carne Asada tacos for a complete backyard fiesta menu. Great with a side of pickled red onions to cut through the richness of the crema. Include a bowl of extra Tajín for those who want an extra spicy, citrusy kick.