Grilled Mexican Street Corn

6 ears of corn
2 tablespoons olive oil
kosher salt, as needed for seasoning
1 cup cilantro leaves, chopped
3 ounces cotija cheese, crumbled, divided
¼ cup sour cream, or crema
¼ cup mayonnaise
1 tablespoon lime juice
1 teaspoon minced garlic
½ teaspoon chili powder
¼ teaspoon black pepper
Tajin seasoning, optional
Preheat grill over high heat about 400 to 450ºF (204 to 232ºC).
Carefully grease the cooking grates with the oil, paper towel, and tongs.
Pull back the husk and remove the silk then tie the husk back or remove completely.
Brush olive oil over each piece of corn and sprinkle with salt.
Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.
In a medium sized bowl combine chopped cilantro, ½ cup cotija cheese, sour cream, mayonnaise, lime juice, garlic, chili powder, and black pepper.
Brush the cheese mixture on each side of the corn.
Sprinkle with the remaining cotija cheese and Tajin seasoning or more chili powder if desired.

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