Street Corn

Street Corn
6 to 8 servings


1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, OR ground Chile powder
Zest of 1 lime
Juice of 1 lime

6 to 8 medium ears sweet corn, husks removed
1/2 cup cotija cheese, crumbled
Tajin Seasoning


Make the Sauce
1. In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice.
2. Taste and season the mixture with salt if needed.
3. Set aside.

Grill the Corn
1. Heat a gas or charcoal grill to 400F:
2. Clean the grates once it has heated.
3. Place the husked corn directly onto grill grates.
4. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred.
5. Turn over and repeat.
6. When all sides are browned, remove from the grill onto a plate.

Final Prep
1. Using a brush, coat each ear of corn with the sauce mixture.
2. Sprinkle with crumbled cojita cheese.
3. Sprinkle with a few shakes of Tajin, if desired.
4. Serve immediately

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