- Prep time
- 5 minutes
- Cook time
- 10–15 minutes
- 4 servings
Sweet, rich and salty with a warm cumin flare and touch of zesty citrus, this traditional Mexican street food is a great addition to any barbecue.
- 3 tablespoons butter, softened
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 lime, zested and juiced
- 4 ears of corn, shucked
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 4 tablespoons chopped cilantro
- 2 ounces Cotija cheese, crumbled
- ½ tablespoon chili powder, for garnish
Heat a grill to medium heat. In a medium bowl, mix together the butter, cumin, salt and lime zest, then rub each ear of corn evenly with the mixture. Grill the corn for 10–15 minutes, turning occasionally until lightly charred in spots.
In a small bowl, whisk together the sour cream, mayonnaise and lime juice. Separately, toss together the cilantro and Cotija cheese, then spread evenly on a flat plate.
Spread the sour cream mixture over the grilled corn, then roll the corn in the cheese mixture to coat. Garnish with the chili powder and serve.