📝 About This Recipe
Transport your senses to the vibrant streets of Mexico City with this quintessential street food classic. This recipe features sweet corn on the cob, charred to smoky perfection over an open flame and slathered in a creamy, tangy lime-crema sauce. Finished with a salty dusting of Cotija cheese and a kick of chili powder, it is a masterclass in balancing sweet, savory, and spicy flavors in one portable snack.
🥗 Ingredients
The Corn
- 6 ears Fresh Sweet Corn (shucked and silks removed)
- 2 tablespoons Vegetable Oil (for brushing)
- 1/2 teaspoon Kosher Salt
The Creamy Slather
- 1/2 cup Mayonnaise (preferably a high-quality brand like Hellmann's or Duke's)
- 1/4 cup Mexican Crema (can substitute with sour cream)
- 1 clove Garlic (finely minced or pressed into a paste)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Chipotle Powder (for a subtle smoky heat)
The Toppings and Garnish
- 1/2 cup Cotija Cheese (finely crumbled)
- 1 teaspoon Ancho Chili Powder (or Tajín seasoning for extra zing)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 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 gas grill, ensure the grates are clean and lightly oiled.
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2
In a small mixing bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, and chipotle powder until smooth. Set aside to let the flavors marry.
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3
Prepare the corn by removing the husks and all the fine silk threads. Lightly brush each ear with vegetable oil and sprinkle with a pinch of kosher salt.
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4
Place the corn directly onto the hot grill grates. Close the lid and grill for about 2-3 minutes per side.
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5
Using tongs, rotate the corn 90 degrees every few minutes. You are looking for a beautiful golden-yellow color with spots of dark, charred kernels across the entire surface.
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6
Once the corn is tender and charred (usually takes 10-12 minutes total), remove the ears from the grill and place them on a large platter.
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7
Insert wooden skewers or specialized corn holders into the ends of each cob for easier handling while hot.
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8
While the corn is still steaming hot, use a pastry brush or a spoon to generously coat each ear with the prepared cream sauce. The heat will help the sauce adhere to the kernels.
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9
Immediately sprinkle the crumbled Cotija cheese over the sauced corn, rotating the cob to ensure an even coating. The cheese should stick to the cream.
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10
Dust the corn with Ancho chili powder or Tajín, depending on your preferred level of spice and tang.
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11
Garnish with a shower of freshly chopped cilantro for a pop of color and herbal freshness.
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12
Serve immediately with extra lime wedges on the side for squeezing over the top just before eating.
💡 Chef's Tips
Always use fresh corn on the cob; frozen or canned corn won't provide the same structural integrity or charred flavor. If you don't have an outdoor grill, you can char the corn over a gas stove burner using tongs or in a very hot cast-iron skillet. Don't skip the Mexican Crema—it is thinner and sweeter than American sour cream and provides the authentic flavor profile. If Cotija cheese is unavailable, Feta cheese is the best substitute due to its salty, crumbly texture. For a 'cleaner' version, you can cut the kernels off the cob after grilling and mix everything in a bowl to make 'Esquites'.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus Agua Fresca to balance the richness. Serve alongside grilled carne asada or chicken tacos for a complete street food feast. Offer a side of pickled red onions for an acidic crunch that cuts through the creamy sauce. A side of fresh watermelon slices sprinkled with lime and salt makes for a perfect summer dessert pairing.