- Prep time
- 15 minutes
- Cook time
- 10-15 minutes
- 4 servings
Traditional Mexican street fare with a warm cumin flare and a touch of zest. Enjoy alongside any grilling fare all summer long.
- 3 tablespoons butter softened
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 each lime zested and juiced
- 4 corn cobs shucked
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 4 tablespoons chopped cilantro
- 2 ounces Cotija crumbled
- ½ tablespoon chili powder
Heat grill to medium. Mix together the butter, cumin, salt, and lime zest. Rub each corn cob evenly with the butter mixture. Grill corn for 10 to 15 minutes or until lightly charred in spots.
Mix together the sour cream, mayonnaise, and lime juice. Spread mixture evenly over the grilled corn. Mix together the chopped cilantro and crumbled cotija cheese.
Roll the corn in cheese mixture to coat evenly and garnish with chili powder.