Ingredients
The following ingredients have 4 Servings
- 6 ears corn (husks and silk removed)
- 3 oz. Cotija cheese or queso fresco (crumbled (3/4 cup))
- 1/4 cup sour cream or Mexican crema
- 1/4 cup mayonnaise
- 1/2 cup packed cilantro (minced)
- 1 tablespoon lime juice
- zest from one lime
- 1/2 teaspoon garlic powder
- 1/4 tsp EACH chili powder, cayenne pepper, ground cumin, pepper ((omit cayenne if you don't like heat))
- 1/8 teaspoon smoked paprika (optional)
- 2-3 tablespoon Vegetable oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Instruction
- Add Creamy Sauce ingredients to a large plate and stir to combine. Spread cheese crumbles on a separate plate. Set aside.
- Whisk together Chili Oil ingredients on a large plate. Add corn one piece at a time and brush evenly in oil.
- Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations.
- Immediately after removing from grill, working with one piece of corn at a time, transfer corn to plate with mayonnaise mixture and turn and brush to evenly coat. Transfer corn to cheese plate and sprinkle all over corn (I don’t recommend rolling the corn as it gets really clumpy once it comes in contact with the sauce).
- Garnish with additional cilantro if desired. Serve immediately.
