Ingredients
4 ears grilled corn
⅓ cup mayonnaise (or mix ¼ cup Mexican crema or sour cream with ¼ cup mayo)
1 teaspoon fresh lime juice, plus wedges for serving
½ teaspoon lime zest
½ teaspoon chili powder or ancho chile powder
⅓ cup Cotija cheese
2 tablespoons chopped fresh cilantro
Sea salt, to taste
Instructions
- Grill the corn: Grill corn until tender and lightly charred on all sides, about 15 minutes.
- Mix the sauce: In a small bowl, combine mayonnaise (or crema/mayo mix), lime juice, and lime zest.
- Slather and top: Spread sauce over each grilled ear, then sprinkle with chili powder, Cotija, and cilantro.
- Season and serve: Taste, add salt if needed, and serve with lime wedges.
Notes
- Serve as esquites by cutting kernels off the cob and mixing with toppings in a cup.
- Substitute Cotija with feta if desired.
- Use all crema or Greek yogurt for a lighter coating.
- Add Tajín or cayenne for extra heat.
- If grilling isn’t an option, char corn in a skillet or under the broiler.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 ear
- Calories: 215
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
