Ingredients:

  • 4 cups Fresh or Frozen Corn Kernels (about 6 ears)
  • ½ cup Mayonnaise (full-fat)
  • ¼ cup Sour Cream or Mexican Crema
  • ½ cup Cotija Cheese, crumbled
  • 2 Tbsp Lime Juice (freshly squeezed)
  • 1 tsp Chili Powder
  • ¼ cup Cilantro, chopped (for garnish)
  • Salt & Pepper to taste

Instructions:

  1. Preheat the oven to 450°F (232°C). Spread the corn kernels in a single, uncrowded layer on a large baking sheet. This ensures the kernels char instead of steam.
  2. Roast the corn for 12 to 15 minutes total, stirring the kernels halfway through, until they are golden brown and have visible smoky, charred patches.
  3. While the corn roasts, whisk together the mayonnaise, sour cream (or crema), 2 tablespoons of freshly squeezed lime juice, and 1 teaspoon of chili powder in a medium mixing bowl until the sauce is smooth and creamy.
  4. Once roasted, immediately transfer the hot corn kernels to a large bowl. Pour the prepared crema mixture over the corn and toss gently until all kernels are evenly coated.
  5. Transfer the coated street corn to a serving dish. Top generously with the crumbled cotija cheese and fresh chopped cilantro. Season conservatively with salt and pepper, accounting for the inherent saltiness of the cotija cheese. Serve immediately.