Welcome to the Mexican Corn Fiesta, where we’ll embark on a culinary adventure inspired by the one and only Smokin and Grillin wit AB. In this we’ll guide you through creating a mouthwatering dish that combines the smoky goodness of grilled corn with the bold flavors of Mexican cuisine.
Ingredients
- 6 roasted/grilled medium sweet corn on the cob (husks and silks removed)
- 1/2 cup sour cream or Mexican Crema
- 1/2 cup Hellmann’s mayonnaise
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro, plus extra for topping
- 1/2 teaspoon ground chipotle pepper or smoked paprika, plus extra for topping
- 1 small lime, juiced (about 2 tablespoons lime), plus extra lime wedges for serving
- 1/2 cup Cotija cheese, crumbled
- Salt and pepper, to taste
Instructions
Preheat your grill to medium-high heat.
Grill the sweet corn, turning occasionally, until nicely charred on all sides. This should take about 10-15 minutes.
In a mixing bowl, combine sour cream (or Mexican Crema), mayonnaise, minced garlic, chopped cilantro, ground chipotle pepper (or smoked paprika), and lime juice. Mix well to create the creamy sauce.
Once the corn is grilled, brush each cob generously with the creamy sauce mixture, making sure to coat the corn evenly.
Sprinkle crumbled Cotija cheese over the sauced corn, ensuring it sticks to the creamy surface.
Season with salt and pepper to taste.
Optionally, sprinkle extra chopped cilantro and ground chipotle pepper (or smoked paprika) on top for added flavor and presentation.
Serve the Mexican Corn with lime wedges on the side for squeezing over the corn before eating.
Mexican Corn
Ingredients
- 6 roasted / grilled medium sweet corn on cob husks and silks removed
- 1/2 cup sour cream
- 1/2 cup Hellmann’s mayonnaise
- 1 clove garlic Minced
- 1/4 fresh cilantro
- 1/2 tsp ground chipotle pepper
- 1 small lime
- 1/2 cup Cotija cheese crumbled
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Grill the sweet corn, turning occasionally, until nicely charred on all sides. This should take about 10-15 minutes.
- In a mixing bowl, combine sour cream (or Mexican Crema), mayonnaise, minced garlic, chopped cilantro, ground chipotle pepper (or smoked paprika), and lime juice. Mix well to create the creamy sauce.
- Once the corn is grilled, brush each cob generously with the creamy sauce mixture, making sure to coat the corn evenly.
- Sprinkle crumbled Cotija cheese over the sauced corn, ensuring it sticks to the creamy surface.
- Season with salt and pepper to taste.
- ptionally, sprinkle extra chopped cilantro and ground chipotle pepper (or smoked paprika) on top for added flavor and presentation.
- Serve the Smokin’ Mexican Grilled Corn with lime wedges on the side for squeezing over the corn before eating.
