Mexican Street Corn
Charred corn tossed in a creamy, tangy lime and chili dressing
Why This Recipe Works
Grilling the corn before tossing it with the dressing adds a smoky depth that transforms simple sweet corn into something complex. This is the perfect summer side that works just as well off the cob for easier eating.
Instructions
Whisk the mayonnaise, sour cream, cilantro, garlic, chili powder, pepper, cayenne, lime juice, and queso fresco in a large bowl until the dressing is smooth and well combined.
Mix the oil, salt, and the remaining chili powder in a second large bowl, then add the corn and toss until the ears are evenly coated.
Prepare the grill for high-heat cooking. For charcoal, bank the lit coals over one half of the grill; for gas, heat all burners on high for about 15 minutes until the grill is very hot.
Clean and oil the cooking grate. Grill the corn, turning frequently, until the kernels are tender and lightly charred on all sides, about 7 to 12 minutes.
Transfer the hot corn directly into the bowl with the mayonnaise mixture and toss to coat every ear thoroughly. Serve immediately while still warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
