Description
A delicious grilled corn on the cob recipe topped with zesty lime crema and cotija cheese, perfect for summer BBQs.
Ingredients
- 4 ears fresh corn on the cob, husked
- ½ cup mayonnaise
- ½ cup sour cream, full fat
- Juice of 2 fresh limes
- 1 teaspoon garlic powder
- 1 teaspoon chili powder, plus extra for sprinkling
- ½ cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons butter, melted
Instructions
- Start by husking the ears of corn, ensuring all silk is removed. Rinse them under cold water to get rid of any residual silk strands and then pat them dry with a kitchen towel. This should take about 5 minutes.
- Combine mayonnaise, sour cream, lime juice, garlic powder, chili powder, and a pinch of salt and pepper in a small bowl. Whisk until the mixture is smooth and creamy. Taste it and adjust the lime juice or seasoning if necessary. This preparation will take about 5 minutes.
- Preheat your grill to medium-high heat, around 400°F (200°C). Preheating usually takes about 10 minutes.
- Brush each ear of corn evenly with melted butter. This will take around 2 minutes.
- Place the buttered corn directly on the grill grates. Grill for about 10-12 minutes total until the kernels are tender and have lovely charred spots, turning every 2-3 minutes.
- Remove the corn from the grill and slather the lime crema all over each ear while they are still hot. This should take about 2 minutes.
- Generously sprinkle crumbled cotija cheese over the corn. If you like, add chopped fresh cilantro and another pinch of chili powder. This final touch only takes about 3 minutes.
- Serve the grilled corn warm, with lime wedges on the side for an extra punch of freshness.
Notes
For the best flavor, use fresh corn in season. Swap sour cream for Greek yogurt for a lighter option. Feta can be a substitute for cotija cheese.