This Mexican street corn-inspired grilled corn recipe is absolutely mandatory to make during the summer; it goes from grill to table in about 10 minutes.
I spread the cooked ears with a creamy sauce made with Greek yogurt, sour cream, and lime juice. You can make the sauce with mayonnaise, but in the heat of the day, I prefer to use Greek yogurt as a safer alternative. Spread it on the corn right after it comes off the grill, then top it off with fresh cilantro and crumbly cotija cheese. I use aged cotija to add more depth of flavor.
