Equipment
Ingredients
Corn
- 4 sweet corn, husked and desilked
Creamy Sauce
- 60 g mayonnaise
- 60 g sour cream
- 15 ml lime juice, freshly squeezed
- 2 g garlic powder
Toppings
- 50 g cotija cheese, crumbled
- 3 g chili powder
- 5 g fresh cilantro, finely chopped
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Preheat your grill or grill pan to medium-high heat, approximately 200 C or 400 F.
In a small mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, and garlic powder. Whisk until perfectly smooth and set aside.
Place the husked ears of corn directly onto the hot grill grates. Cook for 10 to 12 minutes, using tongs to turn them every 2 to 3 minutes, until the kernels are tender and charred in spots.
Remove the corn from the grill and immediately brush a generous, even layer of the creamy mayonnaise mixture over all sides of each ear.
Sprinkle the crumbled Cotija cheese evenly over the coated corn so it sticks to the sauce. Lightly dust with chili powder to your preferred spice level, garnish with fresh chopped cilantro, and serve immediately with extra lime wedges.
Chef's Notes
- For the most authentic flavor, seek out Mexican crema instead of standard sour cream. It has a slightly thinner consistency and richer, less acidic flavor that coats the corn beautifully.
- If serving at a party where eating off the cob might be messy, consider cutting the kernels off the grilled cob and tossing them with the sauce and toppings in a cup to make Esquites, which is much easier to eat while mingling.
- Using Tajin instead of standard chili powder adds a delightful sour citrus punch that elevates the savory notes of the cheese and mayo.
- Always ensure you husk the corn completely and remove the silk before grilling to prevent flare-ups and bitter, burnt silk flavors from ruining the dish.
Storage
Refrigerator: 2 days — Best stored by slicing kernels off the cob and storing in an airtight container.
Reheating: Reheat shaved kernels gently in a skillet over low heat, or serve cold as a salad.
