Grilled Corn with Chili Lime

This is Mexican street corn (elote) done simply: sweet grilled corn charred in the husk, then slathered in a creamy chili-lime mayo mixture and dusted with cotija cheese and cilantro. Smoky, tangy, and impossible to stop eating.

By YumYum Editorial · BBQ & Grilling

Prep: 10 min · Cook: 12 min · Total: 22 min · Serves 4

Ingredients

• 4 ears corn, husks on
• 1/3 cup mayonnaise
• 2 tbsp sour cream or Mexican crema
• 1 tsp chili powder, plus more for garnish
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 2 limes, one juiced, one cut into wedges
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• to taste Kosher salt, to taste

Instructions

1. Peel back the corn husks without removing them, strip away the silk, then fold the husks back up to cover the corn.
2. Soak the corn in cold water for 10 minutes to help the husks steam the kernels rather than burn during grilling.
3. Preheat the grill to medium-high heat, about 400-450°F.
4. Grill the corn in its husk, turning occasionally, for 15 minutes total until the husk is charred and the kernels are tender.
5. While the corn grills, whisk together mayonnaise, sour cream, chili powder, cayenne, and lime juice in a small bowl.
6. Once cooked, remove the husks and silk (careful, they're hot) and return the bare corn to the grill for 2-3 minutes to add direct char marks.
7. Brush the corn generously with the chili-lime mayo mixture on all sides.
8. Roll each ear in crumbled cotija cheese, sprinkle with extra chili powder and cilantro, and serve with lime wedges.