Oaxacan “street-style” grilled corn is addicting. No matter how much we make, we literally never make enough. With its salty Cotija cheese, cool sour cream, tangy fresh squeezed lime juice, chopped cilantro and Mexican-flavored spices (I use Penzey’s Arizona Dreaming) slathered over smoky char grilled corn, this recipe is a sure hit. And it’s fantastically easy.
Check out the the recipe to see how we do it.
- 4 fresh ears of corn, on the cob, with silk and husk removed
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- ½ of a lime, cut into four pieces
- ¾ cup Cotija cheese, crumbled (You'll find it in blocks in your grocery store)
- ½ cup chopped cilantro (In the photo, you can see that our cilantro was bolting from the heat, so it looks more like dill than cilantro!)
- Mexican spice mix. I use Penzey's Arizona Dreaming (If you don't have a Mexican spice mix, use 1 T of chili powder mixed with 1 T of cumin)
- Grill the corn. If you have an outdoor grill, use that. If you don't, you can grill it in a grill pan or a flat pan on your stove. Wherever you cook it, just make sure that you turn it often. Some char is ok, and is preferred. Burnt is bad.
- Mix together the mayonnaise and sour cream.
- Once the corn is grilled, place it on a tray (this will be messy) and slather it with the mayonnaise and sour cream mixture. That will help the cheese and spices to stick to the corn, but will almost melt away entirely from the heat.
- Sprinkle each ear of corn with crumbled Cotija cheese, the Mexican spice mix, chopped cilantro and a squeeze of lime.
- Serve immediately, with extra napkins.