Looking for a delicious side dish to go with grilled flank steak, carne asada, or marinated chicken? Look no further — this grilled Mexican street corn elevates a backyard cookout to a full-fledged summer party! Plan on doubling your portions — once guests taste the corn, no one can resist a second helping.
INGREDIENTS:
6 to 8 medium ears sweet corn, shucked and silk removed
1/2 cup Mexican crema or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
1/8 teaspoon cayenne pepper
1/2 teaspoon ground ancho chile powder (or other chile powder of your choice)
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1-2 limes
1/2 cup cotija cheese, crumbled (or substitute crumbled mild feta)
Lime wedges
Cilantro leaves, chopped
METHOD:
Heat the charcoal or gas grill to 400°F.
In a small bowl, whisk together the crema (or sour cream), mayonnaise, cilantro, garlic, cayenne pepper, ancho chile, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.
Place the ears of corn directly onto the grill grate. Grill the corn for about 3 minutes without turning until the kernels begin to char slightly. Turn the corn over and repeat until all sides are golden with a bit of char. Remove from the grill onto a platter.
Using a pastry brush, generously coat each ear of corn with the crema mixture and then sprinkle the crumbled cotija cheese over the corn. Sprinkle with additional chopped cilantro. Serve immediately with extra lime wedges.
YIELD: 6-8 servings
