Description
A vibrant and flavorful summer corn on the cob recipe topped with creamy mayonnaise, zesty crema, and savory Cotija cheese, perfect for barbecues or cozy dinners.
Ingredients
Scale
- 4 ears of corn (husked)
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema (or sour cream)
- ½ cup Cotija cheese (freshly grated, or queso fresco)
- Chili powder (or Tajín, to taste)
- 1 lime (quartered for serving)
- Fresh chopped cilantro (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- Carefully add the husked ears of corn to the bubbling water, cooking them until tender—about 10 minutes.
- (Optional) Brush the corn with melted butter before grilling. Heat your grill to medium, and cook the corn until it’s beautifully charred, turning occasionally.
- In a bowl, mix the mayonnaise and Mexican crema until well-combined.
- Generously brush the creamy mixture all around the hot corn ears.
- Sprinkle the Cotija cheese liberally over the sauce-covered corn.
- Finish with a dusting of chili powder (or Tajín) and garnish with chopped cilantro, if desired.
- Serve immediately, accompanied by lime wedges.
Notes
Make ahead by cooking the corn in advance and storing it in the refrigerator. Reheat on the grill for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 245
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Keywords: corn on the cob, summer recipe, barbecue side, Mexican cuisine