Ingredients:

  • 4 ears (approx. 600g) fresh corn, husks and silk removed
  • 1 tbsp (15g) neutral oil
  • ¼ cup (60g) mayonnaise
  • 2 tbsp (30g) Mexican crema or sour cream
  • 2 tbsp (30ml) fresh lime juice
  • 1 clove (3g) garlic, minced finely
  • ½ cup (50g) Cotija cheese, crumbled
  • 1 tsp (5g) chili powder
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Heat a cast iron skillet or outdoor grill to medium-high heat.
  2. Lightly brush the corn ears with neutral oil.
  3. Place the corn on the heat, turning every 2-3 minutes, until the kernels are golden-brown with scattered charred spots.
  4. While the corn is cooking, combine mayonnaise, crema, lime juice, and minced garlic in a small bowl and stir until smooth.
  5. While the corn is still steaming hot, brush a generous layer of the creamy sauce over each ear.
  6. Immediately roll the coated corn in crumbled Cotija cheese, pressing gently to adhere.
  7. Dust the corn with chili powder and garnish with chopped fresh cilantro.