WHY THIS RECIPE WORKS? At Mexican street food stalls, grilled corn on the cob is served slathered with a creamy sauce and sprinkled with a crumbly cheese like queso fresco. To duplicate this dish at home, we tossed the corn with chili powder–spiked oil before grilling to keep it from drying out and to infuse it with flavor. For the topping, we combined mayonnaise and sour cream with cilantro, garlic, lime juice, chili powder, and cheese. If both queso fresco and Cotija are unavailable, substitute ½ cup grated Pecorino Romano.
SERVES: 6
INGREDIENTS:
- 6 large ears corn, husks and silk removed
- 4 teaspoons vegetable oil
- ¾ teaspoon chili powder
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro
- 4 teaspoons lime juice
- 1 garlic clove, minced
- 2 ounces queso fresco or Cotija cheese, crumbled (½ cup)
INSTRUCTIONS:
- Combine queso fresco, mayonnaise, sour cream, cilantro, lime juice, garlic, ¼ teaspoon chili powder, pepper, and cayenne, if using, in a large bowl.
- In a second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder. Add corn and toss to coat.
- FOR A CHARCOAL GRILL: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over half of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil the cooking grate. Place the corn on the grill (on the hot side if using charcoal). Cook (covered if using gas), turning as needed, until the corn is lightly charred on all sides, 7 to 12 minutes.
- Transfer the corn to the bowl with the mayonnaise mixture and toss to coat. Serve.
