Mexican Corn on the Cob
200kcal
Ingredients
For the Corn
- 4 ears fresh corn on the cob Husked and cleaned
For the Sauce
- 1/2 cup mayonnaise Use full-fat for creaminess
- 1/4 cup sour cream Room temperature
- 1 teaspoon lime juice Freshly squeezed
- 1 teaspoon chili powder Adjust to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt To taste
- 1/4 cup cotija cheese Crumbled, for topping
- 2 tablespoons fresh cilantro Chopped, for garnish
Method
Prepare the Corn
- Preheat your grill to medium-high heat (about 400°F/200°C). This ensures the corn cooks evenly and gets those nice grill marks.
- Husk the corn by removing the outer leaves and silk. Rinse the ears under cold water to remove any remaining silk.
- Once the grill is hot, place the corn directly on the grill grates.
Grill the Corn
- Grill the corn for about 10-15 minutes, turning every 2-3 minutes. This allows the corn to cook evenly and develop a charred flavor.
- The corn is done when it is tender and has visible grill marks. Remove from the grill using tongs.
Make the Sauce
- In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt. Mix well until smooth. This sauce will add creaminess and a kick of flavor to the corn.
Assemble the Corn
- Using a basting brush, generously coat each ear of grilled corn with the sauce.
- Sprinkle crumbled cotija cheese over the coated corn, ensuring even coverage.
- Garnish with chopped cilantro for a fresh touch.
Serve
- Serve the Mexican corn on the cob immediately while warm, with extra lime wedges on the side for squeezing.
Nutrition
Serving1servingCalories200kcalCarbohydrates24gProtein5gFat10gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol10mgSodium200mgPotassium300mgFiber2gSugar4gVitamin A300IUVitamin C6mgCalcium80mgIron1mg
Notes
For an extra kick, you can add a pinch of cayenne pepper to the sauce. Adjust the chili powder according to your spice preference.