Grilled Mexican Street Corn

Recipe and photography by Kristen Olson
Food styling by Sara Bartus

Serves 4

½ cup cotija cheese, crumbled
¼ cup Mexican crema or sour cream
¼ cup mayonnaise
1 clove garlic, finely chopped
1 tsp. finely grated lime zest, from 1 lime
2 tsp. fresh lime juice, from a lime
4 ears fresh corn, husks removed
Pinch of chili powder, to serve
Chopped fresh cilantro, to serve
Lime wedges, to serve

In a medium bowl, stir together cotija cheese, crema/sour cream, mayonnaise, chopped garlic, lime zest and lime juice until well combined. Set aside.

Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.

Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.

Spoon cotija mixture over corn cobs. Sprinkle with chili powder and cilantro, if desired. Serve with lime wedge.

TIP! Not grilling season? Boil the corn instead.