This grilled corn can be served on-the-cob, or cut off and mixed with tangy lime, chili, salt, and cheese in small cups for easier serving. This recipe is very adaptable, so feel free to add and eliminate per your taste, the end result will still be delicious.

By | May 20, 2018

Ingredients

  • 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

Instructions

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.

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Ingredients

  • 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
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