Charred sweet corn covered in creamy, tangy sauce, cheese, and chili. Perfect for a zesty summer Mexican side dish.
# What You'll Need:
→ Corn
01 - 4 ears fresh corn, husked
02 - 1 tablespoon vegetable oil
→ Sauce
03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream or Mexican crema
05 - 1 clove garlic, minced
06 - 1 tablespoon lime juice
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - Salt, to taste
→ Toppings
10 - 1/2 cup Cotija cheese or feta, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges, for serving
13 - Additional chili powder, for garnish
# Method:
01 - Set a grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush each ear of husked corn with vegetable oil to coat evenly.
03 - Place prepared corn directly on the hot grates and grill. Turn occasionally until all sides are charred and the kernels are tender, about 12 to 15 minutes.
04 - While the corn grills, whisk mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt in a mixing bowl until completely smooth.
05 - Remove corn from heat. While still hot, generously brush each ear with the prepared sauce.
06 - Top sauced corn with crumbled cheese and chopped cilantro. Dust with additional chili powder if desired and serve with lime wedges.
