Instructions:
Prepare the corn: Brush each ear of corn with olive oil or melted butter.
Grill: Heat a grill or grill pan over medium-high. Place corn directly on the grates and cook, turning occasionally, until slightly charred and cooked through (about 7–10 minutes).
Mix the sauce: In a small bowl, stir together mayonnaise, sour cream, chili powder, smoked paprika (if using), and a pinch of salt.
Assemble: Brush or spoon the sauce over each ear of grilled corn while still warm.
Top: Sprinkle generously with crumbled Cotija cheese, a little extra chili powder, and chopped cilantro.
Serve: Squeeze fresh lime juice over the top before eating.
Tip: For an easier, less messy version, cut the grilled corn off the cob and toss it in a bowl with the sauce and toppings to make Esquites—Mexican street corn salad.
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