• Sweet Corn Ears • Sour Cream • Mayonnaise • Cilantro • Garlic Cloves • Chipotle Pepper • Limes • Cotija Cheese
Heat a gas grill to 400 degrees F, or prepare charcoal for a charcoal grill. Husk the corn.
While the grill is heating, mix together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, lime juice, and ½ cup of the cotija cheese. Taste and season with salt, if needed.
Grill the corn by placing the husked corn directly onto the grill grates. Grill for about 10 minutes total, turning every 2-3 minutes until the kernels are lightly charred on all sides of the cobs. Remove from the grill to a large baking dish or plate.
Using a brush or spoon, slather each ear of corn with the sauce, then sprinkle with remaining crumbled cojita cheese. Sprinkle with additional chipotle pepper and chopped cilantro and serve with lime wedges, if desired.
It's perfect for your next backyard cookout, Cinco de Mayo party, or BBQ. Just make sure to have plenty of napkins handy, because it's definitely going to make a mess!
This grilled Mexican street corn recipe is classic Mexican street food at it's best with lightly charred corn on the cob slathered in a creamy chili, lime sauce and topped with cilantro and cotija cheese.