Grilled Mexican Street Corn
You've had grilled corn on the cob before, but this is one step better! Perfect for serving family-style to feed a crowd at your next cookout.
6 medium ears sweet corn in their husks
⅓ c sour cream
⅓ c mayonnaise
¼ c minced cilantro or flat leaf parsley
¼ tsp ground chipotle pepper, more to taste
⅛ tsp granulated garlic
¼ tsp smoked paprika, more for garnish
⅛ tsp kosher salt, more to taste
2 medium sized limes
½ c Cotija cheese, crumbled
Prepare the corn:
Peel down the corn husks, but do not fully remove them*. Remove the corn silks.
Gather the husks into a bundle around the stem of the corn. Use butcher’s twine to tie a knot around the husks. Soak the corn with husks in water for 10–15 minutes (this prevents the husks from burning on the grill).
Pre-heat gas or charcoal grill. Thoroughly clean the grates once it has heated.
*Chef tip: Tying back the husks is optional but makes a beautiful presentation. You can skip this step and completely remove the husks, but try to leave the stem end of the corn intact, if possible, as it is helpful to have a handle when finishing assembly and serving the corn.
Prepare the sour cream rub:
Wash the limes—use a microplane or fine grater to zest 1 tsp of zest from one of the limes, then cut it in half and juice it. Cut the other lime into wedges and set aside.
In a bowl, whisk together the sour cream, mayonnaise, half of the cilantro or parsley, chipotle pepper, granulated garlic, kosher salt, 1 tsp lime zest and 1 Tbsp lime juice. Taste and adjust the seasonings as desired. Set aside.
Grill the corn:
Remove the corn from the water and thoroughly dry it. Brush the corn with oil, and season with salt and pepper.
Place the prepared corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn and repeat until grilled on all sides, then remove from the grill.
Brush each ear of corn generously with the sour cream rub to coat and then top with the crumbled Cotija cheese. Garnish with the remaining parsley and smoked paprika. Serve immediately with the lime wedges.