Grilled Street Corn
Grilled Street Corn
- fresh cracked black pepper (to taste)
- juice of 2 limes
- kosher salt (to taste)
- 1/2 cup mexican crema (or sour cream)
- 1/2 cup mexican crumbling cheese (like cotija or queso fresco)
- 2 tablespoons chili powder
- 1/2 cup chopped fresh cilantro
- 4 ears of fresh sweet corn (husks and silks removed 1/2 cup mayonnaise)
- Preparation
- In a bowl, mix mayonnaise, Mexican crema, lime juice, chili powder, salt, and black pepper. This can be prepared in advance and stored in the fridge.
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Cooking/Assembly
- Place the corn directly on the grates and grill, turning every few minutes until 1/4 to 3/4 of the kernels are charred and deep yellow—about 10 minutes total. Once the corn is done, slather each ear generously with the sauce.
- Finishing
- Top with crumbled cheese and a sprinkle of fresh coriander. Serve hot as a side dish or appetizer. Add extra lime wedges and hot sauce if desired!
The high temps help caramelise the natural sugars in sweet corn while locking in moisture. Look for nice char marks for authentic flavor.
Storage: Best served immediately while hot.
Nutritional Notes: Can be made vegetarian-friendly. Gluten-free.