Mexican Street Corn
220kcal
Ingredients
- 8 ears fresh corn husks and silk removed
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1 cup crumbled cotija cheese
- 1 tsp chili powder plus more for garnish
- 1/4 cup finely chopped fresh cilantro
- 1 lime cut into wedges for serving
Equipment
- grill
- pastry brush
Method
- Preheat a gas or charcoal grill to medium-high heat, around 400-450°F.
- Place the ears of corn directly on the preheated grill grates. Cook for 10-15 minutes, turning occasionally, until the kernels are tender and lightly charred in spots.
- While the corn cooks, prepare the sauce by whisking together the mayonnaise, Mexican crema, crumbled cotija cheese, and 1 teaspoon of chili powder in a medium bowl until well combined.
- Carefully remove the hot corn from the grill. Using a pastry brush or a spoon, generously coat each ear of corn with the prepared crema sauce.
- Sprinkle the coated corn with additional crumbled cotija cheese, a light dusting of chili powder, and the chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition
Calories220kcalCarbohydrates18gProtein6gFat15gSaturated Fat4gPolyunsaturated Fat6gMonounsaturated Fat4gCholesterol25mgSodium280mgPotassium250mgFiber2gSugar5gVitamin A300IUVitamin C8mgCalcium120mgIron0.6mg