Grilled Mexican Street Corn
Ingredients
- 8 ears sweet corn
- ½ cup Mexican crema (see Recipe Notes)
- ½ cup mayonnaise
- 1 clove garlic, minced
- 2 Tbsp lime juice
- ½ cup cotija cheese, grated (see Recipe Notes)
- lime wedges
- Tajin seasoning
Instructions
- If using a charcoal grill, preheat it to medium-hot fire. If using a gas grill, preheat it on high.
- While the grill is preheating, pull back the husk and silk from the corn. Discard the silk and, using a long strip of husk, tie the husk together as shown in the picture.
- Whisk together the crema, mayonnaise, garlic and lime juice.
- Grill the corn directly on the grates until golden brown on all sides. This should take about 3 minutes per side.
- When the corn is done, remove it from the grill and brush each ear with the crema mixture. Then sprinkle on the cheese and, if desired, also sprinkle with Tajin seasoning and juice from the lime wedges.
Notes
If you can't find Mexican crema, the best substitute is crème fraîche followed by sour cream. Either of the substitutes may need to be thinned with just a little lime juice or water, depending on how thick it is.
If you can't find cotija cheese, you can substitute queso fresco or feta cheese.