Mexican Street Corn
Perfectly grilled, charred corn on the cob with a creamy sauce, cheese and cilantro on top makes a great side dish hot off the grill!
- 4-6 ears of corn shucked (husks and silks removed)
- 4 Tbsp unsalted butter melted
- Juice of 1 lime divided
- ½ c. mayonnaise
- ½ c. sour cream
- 2 Tbsp heavy cream
- Pinch salt
- ½ c. Cotija cheese crumbled
- 1 c. Chipotle chili powder
- ¼ c. chopped fresh cilantro for garnish
Preheat your grill to 450 degrees F.
In a small bowl mix half of the lime juice with melted butter.
In another medium sized bowl combine mayonnaise, sour cream, heavy cream, the rest of lime juice, and salt. Mix well and set aside until corn ears are grilled.
Place the corn ears on the grill and brush with the butter-lime mixture, rotating the cobs, making sure to brush all sides.
Continue to cook the corn, rotating every 3 minutes so that they are cooked evenly. Cook until the yellow color of the kernels deepened and brightened, and the kernels have acquired some char, around 12-15 minutes.
Place ears on a platter and brush generous amount of the cream mixture. Top with a sprinkle of Chipotle chili powder (depending on desired spice level), crumbled Cotija cheese, and chopped cilantro.
How to Make it Indoors
Heat a cast iron pan over medium heat on the stove top and cook as directed.
Another option is to wrap the corn in aluminum foil after brushing with the butter-lime mixture. Place it on a sheet pan and cook in a preheated oven at 425 degrees F for 20-25 minutes. This will not get those nice charred kernels, though.
Calories: 712kcal | Carbohydrates: 50g | Protein: 16g | Fat: 58g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1530mg | Potassium: 1488mg | Fiber: 23g | Sugar: 13g | Vitamin A: 18502IU | Vitamin C: 12mg | Calcium: 391mg | Iron: 11mg