Grilled Mexican Street Corn on the Cob
Grill masters, this mouthwatering Mexican Street Corn is a must-try! Packed with so many flavors, this recipe lets your Georgia sweet corn shine!
Ingredients
- 4 ears Georgia sweet corn
- 2 tsp. mayonnaise
- 1/8 tsp. cayenne pepper
- 1/4 tsp. smoked paprika
- 1/4 tsp. chili powder
- 1/4 tsp. salt
For Garnish:
- 2 Tbsp. cilantro leaves
- 1/2 lime, cut into wedges
- 1/3 cup crumbled queso fresco
For Cilantro-Lime Crema:
- 3 Tbsp. sour cream
- 3 Tbsp. mayonnaise
- 2 tsp. fresh-squeezed lime juice
- 1-2 Tbsp. cilantro, finely chopped
Directions
Combine cayenne, chili powder, paprika, and salt in a small bowl and set aside.
In a separate bowl, make cilantro-lime crema by stirring together sour cream, mayo, and lime juice. Season with salt and pepper and fold in crushed cilantro.
Preheat grill to medium, shuck corn leaving the stem as a “handle.” Brush each ear with mayonnaise and season with salt. Grill corn, turning frequently, about 10 minutes.
Remove corn from heat and season with chili powder mixture. Transfer to serving dish and spoon crema over each ear. Sprinkle with queso fresco, cilantro leaves, and a squeeze of fresh lime.
