Learn what to plant, eat, and cook each season in San Diego County.
- 4 corn cobs, shucked and fibers removed
- 1/4 cup mayonaise
- 1/4 cup crema or sour cream
- 1/2 cup finely crumbled Cotija, Parmesan, or feta cheese, plus more for serving
- 1/2 teaspoon chili powder
- to taste minced garlic or garlic salt
- 1/4 cup cilantro leaves, finely chopped
- 2-4 limes, cut into wedges
Preheat your grill to high and when it is good and hot, place your corn directly over the flames to cook. Rotate them occasionally and cook until warmed through and charred in spots all over.
Mix together mayo, crema, cheese, chili powder, garlic, and cilantro. At this point, you can either cut the corn kernals off and place them in the bowl to toss with other ingredents, or leave the cobs intact and slather with the mixture.
Finish with a good squeeze of lime, a final sprinkle of cheese and chili powder, and serve immediately with additional lime wedges.
*Feel free to cut all dairy from this recipe and simply dress your grilled corn with lime and chili for a lighter take on this summer classic.