Servings 4 servings
Ingredients
- 4 ears corn on the cob, husks removed (See Kelly’s Notes)
- 3 Tablespoons mayonnaise
- 3 Tablespoons Mexican crema or sour cream
- 1 Tablespoon fresh lime juice
- 3/4 cup crumbled Cotija cheese or grated Parmesan cheese (See Kelly’s Notes)
- Tajín or chili powder, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the corn and boil until tender, 5 to 7 minutes. Remove the corn from the water and let it cool slightly.
- In a medium bowl, stir together the mayonnaise, sour cream and lime juice.
- Coat the corn in the mayonnaise mixture then roll it in the cheese. Sprinkle with tajín and serve.
Notes
- Remove the husks if you plan to boil the corn. If you plan to roast or grill the corn (like in my photos), I recommend leaving the husks on—see instructions below.
- Mexican crema is similar to sour cream but thinner in consistency. Either option works in this recipe.
- Cotija is traditional, but if you can't find it, you can swap in grated Parmesan.
- Roasting Instructions: Preheat your oven to 425°F. Keep the husks on the corn (you can soak them in water for 15 minutes beforehand to prevent burning). Place the corn directly on the oven rack or a sheet pan and roast for 20 to 25 minutes, turning once or twice, until the husks are browned and the kernels are tender. Let cool slightly before removing the husks and silk.
- Grilling Instructions: Keep the husks on or peel them back and tie them to form a handle. Grill the corn over medium heat, turning occasionally, until it’s tender and slightly charred in spots, about 8 to 10 minutes.
- ★ Did you make this recipe? Don't forget to give it a star rating below!