Ingredients

The following ingredients have 4 Servings
  • 4 ears of corn*
  • 2 tablespoons of Crema Mexican Agria Sour Cream*
  • 2 tablespoons of mayonnaise
  • 2 cloves of garlic, finely minced
  • ¼ teaspoon of fine sea salt
  • Juice and zest of 1 lime
  • ½ teaspoon of chipotle chili powder (regular works as well)
  • 1 small bell pepper, finely diced
  • 1 medium jalapeno, finely diced (remove the seeds as desired)
  • 1/3 cup of cotija cheese, crumbled
  • 1/4 cup of Cilantro, chopped
  • optional for garnish: extra cheese, cilantro, limes

Instruction

  • Heat your grill to roughly 400 degrees F.
  • You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
  • Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes. Let the corn cool enough to handle and then carefully cut the corn from the cob and place in a large bowl. 
  • Make the sauce by stirring together the sour cream, mayonnaise, garlic, salt, lime zest and juice, and chili powder.
  • In a large bowl, combine the corn, bell pepper, jalapeno, cilantro, cotija cheese, and cream sauce. Toss to combine so that all of the corn is covered in the sauce.
  • Garnish with additional cheese and cilantro and ENJOY!