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Mexican Street Corn Recipe

Posted by Willie Robertson on Aug 21st 2019

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

1. Heat Pit Boss grill to 400℉.

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.

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

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.

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.