Mexican Street Corn
Sweet ears of corn are grilled until lightly charred then slathered with a garlicky cream topping of mayonnaise, cotija cheese, and savory spices.
- 8 ears of corn, shucked
- 1/2 cup of Mexican crema or regular sour cream
- 1/2 cup of mayonnaise
- 1 cup cotija cheese, shredded
- 5 cloves or garlic, minced
- 1/2 teaspoon sea salt
- 2 limes, juiced
- 1/2 cup cilantro, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
Preheat your BBQ Box or pellet grill to medium-high heat.
Spray shucked corn with cooking spray.
Place the corn on the grill and grill for about 12-16 minutes, turning the cobs 1/4 turn every 3-4 minutes.
Mix the topping sauce by stirring together the Mexican crema, mayonnaise, cotija cheese, garlic, salt, lime juice, and cilantro.
When corn is cooked, top each corn cob with the cheese mixture, then sprinkle with chili powder, cumin and cayenne. Finish corn off with extra cotija cheese and cilantro.