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Mexican Corn with Smoky Chili Lime Cream

TahiraJaved
Mexican Corn with Smoky Chili Lime Cream
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mexican corn
TahiraJaved

Mexican Corn with Smoky Chili Lime Cream

This mouthwatering Mexican corn features sweet, juicy corn coated in creamy chili lime sauce, topped with crumbled cheese and fresh cilantro. Smoky, tangy, and irresistibly delicious, it's the ultimate side dish for summer BBQs and family gatherings!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the Corn
  • 6 ears fresh sweet corn husked
  • 1 tbsp neutral oil
  • 1/4 tsp fine salt
For the Lime Crema
  • 1/3 cup mayonnaise
  • 1/3 cup full fat sour cream
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 small garlic clove grated
  • 1/4 tsp fine salt
  • Pinch of cayenne pepper optional
For the Toppings
  • 1/2 cup crumbled queso fresco
  • 2 tsp chili powder or Tajín seasoning
  • 1/4 cup chopped fresh cilantro
For Serving
  • Lime wedges

Equipment

  • Grill or cast iron skillet chars the kernels and gives the smoky, blistered flavor
  • Long tongs turn the corn without piercing the kernels
  • Silicone basting brush spreads the crema in a thick, even layer
  • Microplane zester zests the lime and grates the garlic into a fine paste
  • Corn holders let you handle the hot ears safely
  • Shallow dish gives you room to roll the corn in the cheese

Method
 

  1. Heat a grill or cast iron skillet to medium high. Rub the dry ears with the oil and sprinkle with 1/4 teaspoon salt. The kernels should look evenly glossy with no wet spots.
  2. Whisk the mayonnaise, sour cream, lime juice, zest, garlic, salt, and cayenne for 30 seconds, until smooth and thick. Taste it, and add a squeeze of lime if you want more tang.
  3. Cook the ears on the grill for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are tender with browned and blackened spots.
  4. Take the corn off the heat and let it cool for 1 minute, then brush each ear with a thick layer of crema. The crema should cling and look glossy.
  5. Roll each ear in the queso fresco, pressing it on with your hands, then dust with the chili powder.
  6. Sprinkle with cilantro and serve right away with lime wedges, squeezing the lime over the top just before eating.
    7. Dress the corn while it is hot and use full fat crema; cold corn and thin, low fat sauce are the main reasons the toppings slide off.

Notes

  • Choose fresh corn with plump kernels.
  • Turn the ears often so they char without burning.
  • Press the cheese on firmly for toppings that stay put.
Storage: Refrigerate plain grilled corn up to 4 days and the crema up to 3 days; eat dressed corn within 1 day.
The 25-minute total is for grilling or stovetop cooking. The oven variation takes longer.

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