Lily Walker
Course: Side Dish Cuisine: American Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Calories: 172kcal
Let’s get started!
– 5 ears sweet corn – 4 tablespoons mayonnaise – 1/4 teaspoon garlic powder – 1/2 cup cotija cheese crumbled – 3 tablespoons cilantro chopped – ½-1 teaspoon chipotle chili powder or ancho see notes – Limes quartered
1. Set a grill's temperature to medium-high, or between 450 and 475 degrees Fahrenheit. 2. Meanwhile, whisk together mayonnaise, Mexican crema, lime zest, lime juice, garlic, cayenne pepper, and chili powder in a mixing bowl. To taste, lightly season with salt and pepper. Put aside.
3. After the grill has heated up, arrange the corn on it, allowing room between each one. Grill for approximately nine minutes, flipping every three minutes, or until all sides are roasted.
4. One corn cob at a time, generously spray both sides with the mayonnaise mixture using a basting brush, and then top with cotija and chile powder. 5. Add some cilantro and/or Mexican spicy sauce to finish. Repeat with the remaining corn after transferring to a baking sheet or serving plate.