📝 About This Recipe
Transport your taste buds to the vibrant streets of Mexico City with this quintessential summer classic. This recipe features sweet corn charred to perfection over an open flame, slathered in a creamy, tangy crema, and dusted with salty cotija cheese and smoky chili powder. It is a masterful balance of sweet, savory, spicy, and acidic flavors that makes for the ultimate backyard barbecue showstopper.
🥗 Ingredients
The Corn
- 6 ears Sweet Corn (shucked and silks removed)
- 2 tablespoons Vegetable Oil (for brushing)
- 1 teaspoon Kosher Salt
The Crema Sauce
- 1/2 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 grated)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Chipotle Powder (for a hint of smokiness)
The Toppings
- 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)
- 6 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F to 450°F). Ensure the grates are clean and lightly oiled.
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2
Prepare the corn by removing the husks and all the stringy silks. Rinse the ears and pat them completely dry with a paper towel.
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3
Lightly brush each ear of corn with vegetable oil and sprinkle uniformly with kosher salt. This helps the kernels caramelize and prevents sticking.
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4
In a small mixing bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, and chipotle powder until smooth. Set aside.
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5
Place the crumbled Cotija cheese on a large shallow plate or tray, wide enough to roll the corn in later.
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6
Place the corn ears directly onto the hot grill grates. Close the lid and grill for about 2-3 minutes per side.
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7
Using long-handled tongs, rotate the corn every few minutes. You are looking for a beautiful char with some kernels turning deep golden-brown and slightly blackened.
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8
Continue grilling and rotating for a total of 10-12 minutes until the corn is tender when pierced with a knife.
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9
Remove the corn from the grill and place them on a clean platter. Let them cool for just 1-2 minutes so you can handle them, but they must remain hot.
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10
Using a pastry brush or a spoon, coat each ear of corn generously with the crema mixture on all sides.
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11
Immediately roll the coated corn in the crumbled Cotija cheese, pressing lightly so the cheese adheres to the creamy sauce.
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12
Sprinkle each ear with a dusting of ancho chili powder and a generous pinch of fresh cilantro.
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13
Serve immediately with fresh lime wedges on the side for an extra burst of acidity.
💡 Chef's Tips
Use fresh, in-season corn for the best natural sweetness; if the kernels are shriveled, the corn is old. If you cannot find Cotija cheese, a dry Feta or Ricotta Salata is an excellent salty substitute. For a cleaner eating experience, you can cut the kernels off the cob after grilling and mix everything in a bowl to make 'Esquites'. Don't over-grill the corn; you want a char on the outside while keeping the inside juicy and 'pop-able'. If using Tajín seasoning, reduce the added salt in the recipe as the seasoning is already quite salty.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a crisp Michelada topped with lime. Serve alongside grilled skirt steak (Carne Asada) or chicken tacos. Excellent with a side of black beans and cilantro lime rice. For a non-alcoholic pairing, try a refreshing Hibiscus Agua Fresca (Jamaica). Offer extra hot sauce on the side for those who want an extra kick of heat.