Mexican Street Corn (Print Version)

Charred corn topped with creamy lime dressing, cotija cheese, and chili for a smoky, vibrant treat.

# Ingredients:

Corn

01 - 4 large ears of husked corn
02 - 1 tablespoon unsalted butter (optional, for grilling)

Creamy Coating

03 - 3 tablespoons mayonnaise
04 - 3 tablespoons Mexican crema or sour cream
05 - Salt to taste

Toppings

06 - 120 ml crumbled cotija cheese (or feta as substitute)
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika (optional)
09 - 15 ml fresh chopped cilantro
10 - 1 lime, cut into wedges

# Instructions:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Lightly brush the corn with unsalted butter if using.
03 - Place corn on the grill and cook for about 10 minutes, turning every 2 to 3 minutes until evenly charred.
04 - In a small bowl, combine mayonnaise, Mexican crema, and a pinch of salt; mix well.
05 - Brush the creamy mixture evenly over each grilled ear of corn.
06 - Sprinkle cotija cheese and chili powder (or smoked paprika) generously over the coated corn. Garnish with chopped cilantro.
07 - Serve the corn with lime wedges on the side for squeezing.

# Notes:

01 - For enhanced smokiness, add smoked paprika as an optional seasoning.

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