Description
You’re going to love this one—imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
Scale
- 4 ears of corn on the cob (fresh, frozen, or canned)
- 1 tablespoon butter (for grilling)
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream (or Mexican crema)
- 1 tablespoon lime juice (freshly squeezed)
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika (optional)
- ½ cup cotija cheese, crumbled (or feta as a sub)
- 2 tablespoons chopped cilantro (optional garnish)
- Lime wedges (to serve)
Instructions
- Preheat grill to medium-high heat. Brush each ear with melted butter and grill, turning occasionally, until slightly charred and tender (8–10 minutes). For alternatives, roast in the oven at 400°F for 20–25 minutes or air fry at 375°F for 10–12 minutes.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt.
- Remove corn from heat and slather each cob with the creamy sauce.
- Sprinkle generously with cotija cheese, chili powder, and smoked paprika. Garnish with cilantro and an extra lime squeeze.
- Serve warm with lime wedges. Get ready for those “mmm” sounds around the table.
Notes
Char is key—don’t skip the grill if you can help it. Use feta or Parmesan if cotija isn’t available. Want it spicier? Add Tajín, cayenne, or hot sauce. For a salad version, cut kernels off the cob and mix ingredients in a bowl. Vegan? Use plant-based mayo and vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg