Grilled Mexican Street Corn with Cotija and Lime
Charred corn slathered in garlicky mayo and rolled in cotija until every kernel disappears under cheese.
- Serves
- 4
- Prep
- 10 min
- Cook
- 10 min
- Written
Notes
Heat a grill to medium-high. Rub the corn all over with the vegetable oil.
Grill the corn, turning every couple of minutes, until charred in spots on all sides, 8 to 10 minutes.
While the corn grills, whisk together the mayonnaise, sour cream, and garlic in a shallow dish wide enough to roll a cob in.
Spread the cotija out on a plate. As soon as each ear comes off the grill, roll it in the mayo mixture, then roll it in the cotija, pressing gently so the cheese sticks to every side.
Dust with chili powder, squeeze a lime wedge over each ear, and scatter with cilantro before serving.
The corn has to go into the mayo while it’s still hot — that’s what lets the cheese cling instead of sliding off in clumps once it cools. Cotija doesn’t melt, so don’t wait for that; you’re looking for a crust of it, not a puddle. No cotija on hand, feta crumbles the same way and is close enough in salt and tang to pass.