Ingredients:

  • 4 ears of fresh corn, husks removed
  • 1 tbsp (14g) unsalted butter, melted
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30ml) Mexican crema or sour cream
  • 1 tbsp (15ml) fresh lime juice
  • 1 clove (5g) garlic, minced finely
  • 1/2 tsp (3g) smoked paprika
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 1 tsp (5g) Tajin or chili powder
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Heat your skillet or grill to medium high. Lightly brush the corn ears with melted butter.
  2. Place the corn on the heat. Rotate the ears every 2 minutes until mahogany colored charred kernels and a toasted aroma appear.
  3. Remove from heat once they are golden brown on all sides.
  4. In a medium bowl, whisk the mayonnaise, Mexican crema, lime juice, minced garlic, and smoked paprika. Mix until the sauce is smooth and pale orange.
  5. Use a brush or spoon to slather a generous layer of sauce over each hot ear.
  6. Immediately roll the corn in the crumbled Cotija cheese. Press gently so the cheese sticks to the sauce.
  7. Dust the corn with Tajin.
  8. Sprinkle with chopped cilantro to finish.