A fresh flavorful side dish of smoky and sweet grilled corn in a tangy sauce that goes great with grilled meats and barbecue.
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Course Side Dish
6earsgrilled cornabout 4 cups
½cupcotija cheesecrumbled, plus additional for topping
2Tablespoonscilantrochopped, plus additional for topping
1teaspoonchili powderplus additional for topping
Grill your corn over medium high heat for 20 minutes, turning occasionally. If grilling the corn in foil, carefully remove the foil for the last 5 minutes of cooking so it gets slightly charred.
Allow corn to cool then cut the kernels from the cob.
Combine the mayonnaise and lime juice in a large bowl and stir. Add in remaining ingredients and stir until well combined. If time allows, cover and refrigerate for 30 minutes to an hour to let flavors combine. Before serving top with additional cheese, chili powder, and cilantro.
In many traditional Mexican street corn recipes they also include Mexican crema in the sauce. If you're not a big mayonnaise fan you can reduce the mayo to ¼ cup and add ¼ cup of Mexican crema or sour cream to the sauce.
If you want a spicier dish you can add cayenne pepper or diced jalapeños as well.