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Grilled Mexican Street Corn

6 to 8 medium ears of sweet corn, husks removed

  • 1/2 cup Mexican crema, or sour crema

  • 1/2 cup mayonnaise

  • 1/2 cup cilantro

  • 1 clove garlic, minced

  • 1/4 tea ground chipotle pepper, to taste

  • 2 teaspoons finely grated lime zest, from 1 lime

  • 2 tablespoons lime juice, from 1 lime

  • 1/2 cup cotija, crumbled

  • Limed wedges, to serve


Heat a gas a charcoal grill to 400F:

Clean the grates once it has heated.

Whisk Together The Sauce:

In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.

Grilled The Corn:

Place the husked corn directly onto the grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Top The Corn With Sauce and Cheese:

Using a brush or spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.



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