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.
- 2 tablespoons sour cream
- 2 tablespoons Greek yogurt (or mayonnaise)
- 1 teaspoon lime juice
- Sea salt and freshly ground black pepper
- 6 ears corn, husks removed
- 3 tablespoons crumbled cotija cheese
- 2 tablespoons cilantro leaves, roughly chopped
In a small bowl, mix together the sour cream, Greek yogurt (or mayonnaise), and lime juice. Season with salt and pepper and taste to adjust seasonings. Chill until ready to use.
On a hot grill, cook the corn, turning about every 2 minutes, until cooked on all sides, about 10 minutes total.
Spread with the cream, top with the cotija cheese, and sprinkle cilantro on top. Serve immediately.