- 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.