This popular street food

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Instructions

  1. Grill the Corn: Preheat your grill to medium-high heat. Place the corn directly on the grill grates. Cook for 8-10 minutes, turning occasionally, until the kernels are tender and have some charred spots.

  2. Make the Creamy Sauce: While the corn is grilling, in a small bowl, mix the mayonnaise and sour cream together until smooth and well combined.

  3. Coat the Corn: Once the corn is cooked, remove it from the grill and let it cool just enough to handle. Using a pastry brush or a spoon, generously coat each ear with the creamy mayonnaise-sour cream mixture.

  4. Add Toppings: Sprinkle the crumbled cotija cheese evenly over the corn, followed by the chili powder and paprika.

  5. Finish and Serve: Squeeze fresh lime juice over the top and garnish with chopped cilantro, if using. Serve immediately.

Tips & Variations

  • No Grill? No Problem! You can roast the corn in a 400°F (200°C) oven for 20-25 minutes or boil it for 5-7 minutes until tender.

  • Make it Spicy: Add a dash of cayenne pepper or a drizzle of hot sauce to the creamy mixture.

  • Smoky Twist: Use smoked paprika instead of regular paprika for a deeper, smokier flavor.

  • Lighter Option: Substitute the sour cream with plain Greek yogurt and use light mayonnaise.

  • Cheese Substitute: Feta cheese is a great salty and tangy alternative if you can’t find cotija.

  • Vegan Version: Use vegan mayonnaise, coconut yogurt, and a plant-based crumbly cheese.

  • Esquites (Off-the-Cob): For a easy-to-eat salad, cut the grilled kernels off the cob and mix them in a bowl with all the toppings. Eat with a spoon!

  • Flavor Boost: Experiment with seasonings like Tajín (chili-lime salt), garlic powder, or a drizzle of hot honey.

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