Tex-Mex
Free recipe
Mexican Street Corn
Charred corn slathered with chile-lime crema and tangy cotija cheese.
In the kitchen
Ingredients
- 6 ears of corn
- 1/3 cup mayo
- 1/3 cup Mexican crema
- 1 cup crumbled cotija
- 1 tbsp chile powder
- 2 limes
- 2 cloves garlic minced
- Cilantro
Method
Grill the corn over hot coals, turning often, until charred in spots.
Whisk mayo, crema, garlic, and the juice of 1 lime into a sauce.
Brush each ear with the sauce and roll in cotija.
Dust with chile powder, chopped cilantro, and lime wedges.
Cook the rest of Tex-Mex
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