Sweet, smoky corn with creamy, tangy sauce, cheese, and chili—easy Mexican street food side bursting with flavor.
# 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
# How-To Steps:
01 - Set a grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush each ear of husked corn evenly with vegetable oil.
03 - Place corn directly onto the grates and cook, rotating occasionally, until evenly charred and tender, about 12 to 15 minutes.
04 - In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and salt until smooth.
05 - Remove grilled corn from heat. While warm, brush each ear generously with the prepared sauce.
06 - Sprinkle crumbled cheese and chopped cilantro over the sauced corn.
07 - Dust lightly with extra chili powder and serve immediately with lime wedges.
