Street Corn

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Sweet, slightly charred corn kernels slathered in mayo and crema and topped with lime, chili powder, a little cilantro, and crumbly, salty cheese — what’s not to love?!

Street Corn

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Ingredients

6 ears sweet corn husks removed
1/2 cup mexican crema or sour cream
1/2 cup cilantro minced
1 garlic clove minced
1/4 tsp ground chili powder to tase
2 tsp lime zest
2 tbsp lime juice
1/2 cup cojita cheese crumbled
Lime wedges to serve

Instructions

On a charcoal or gas grill heated to 400° F or a very hot cast iron skillet, cook corn for about 3 minutes per side, without moving, until lightly charred. Rotate corn and continue cooking until all sides are deeply golden and then set aside.
While corn is cooking, stir together the crema, mayo, cilantro, garlic, chili powder, lime zest and juice, and salt to taste.
To serve, liberally coat grilled corn with crema mixture and top with chili powder, cilantro, cotija, and additional lime juice to taste.

Notes

Optional: Prefer your corn off the cob? Follow the directions above and simply cut your kernels off the cob and combine ingredients in a large bowl for a simple summer side dish.

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