Grilled Corn with Lime and Queso Fresco
Charred sweet corn tossed in a creamy, tangy herb dressing
Why This Recipe Works
Charring the corn directly on the grate allows the sugars to caramelize before they are tempered by a bright, creamy dressing. This technique ensures the kernels stay juicy while picking up a deep, smoky flavor.
Instructions
Whisk together the mayonnaise, sour cream, cilantro, garlic, chili powder, pepper, lime juice, queso fresco, and cayenne in a large bowl until well combined.
Toss the corn in a separate large bowl with the oil, salt, and remaining chili powder until the ears are evenly coated.
Prepare the grill for high-heat cooking. For a charcoal grill, wait until the coals are partially covered with ash and pour them over half the grill; for a gas grill, heat all burners on high for 15 minutes.
Clean and oil the cooking grate, then place the corn directly over the heat. Cook, turning occasionally (and keeping the lid closed if using a gas grill), until the kernels are lightly charred on all sides, about 7 to 12 minutes.
Transfer the hot corn to the bowl with the dressing and toss immediately to coat. Serve warm while the dressing is creamy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
