Grilled corn with creamy mayo, tangy lime, cotija cheese, and chili powder. This authentic Mexican street food combines charred, sweet corn with savory, spicy, and tangy toppings for an explosion of flavor.
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9 items
Preheat outdoor grill or grill pan to medium-high heat.
Grill the corn, turning every 2-3 minutes, until kernels are tender and charred in spots, about 10-12 minutes total.
While corn cooks, mix mayonnaise and Mexican crema in a small bowl. Combine chili powder and cayenne in another small bowl.
Remove corn from grill. If using sticks, insert skewers firmly into the bottom of each cob.
Brush each ear generously with the mayonnaise-crema mixture while still hot.
Sprinkle crumbled cotija cheese all over to coat, then dust with chili powder mixture.
Garnish with chopped cilantro and serve immediately with lime wedges for squeezing.
