Ingredients
Equipment
Method
Cooking Instructions
- Preheat your grill to medium-high heat, around 400°F (200°C).
- Carefully place the husked fresh corn on the grill and grill for about 10 to 12 minutes, turning it every few minutes.
- While the corn is grilling, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, garlic powder, and smoked paprika in a mixing bowl.
- Once the corn is done grilling, remove it from the heat carefully and brush it generously with the creamy dressing.
- Sprinkle the cotija cheese liberally over the dressed corn, and add fresh cilantro as desired.
- Plate the Mexican Street Corn and provide lime wedges on the side. Serve immediately while warm.
Nutrition
Notes
Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. Store dressing separately to maintain freshness.