Mexican Street Corn Recipe

Makes 6-8 servings

Ingredients

  • 6 medium ears sweet corn, husks removed
  • 1/2 cup Mexican crema, or sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup minced cilantro
  • 1 clove garlic, minced
  • 1 teaspoon ground chipotle pepper, to taste
  • 2 tablespoon lime juice, from one lime
  • 1/2 cup cotija cheese, crumbled
  • Lime wedges, to serve


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    1. Heat Pitboss grill to 400F.


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    2. In a bowl, whisk together the Mexican crema, mayonnaise, cilantro, garlic, chipotle pepper, and lime juice. Taste and season the mixture with salt if needed. Set aside.


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    3. Brush husked corn with olive oil and sprinkle chili powder (if desired).


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    4. Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.


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    5. Using a brush or a spoon, coat each ear of corn with the crema mixture. Liberally sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper. Serve immediately with extra lime wedges.


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    Enjoy!