Grilled Mexican Street Corn (Courtesy Tif Smith)
Heat grill and clean grates once it has heated.
Whisk together the sauce: In a bowl whisk together the crema, mayonnaise, cilantro, garlic, pepper, lime juice and hot sauce to taste and add salt if needed. Set aside.
Place the corn directly onto the hot grill grates. Grill the corn for about 3 minutes or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Top corn with sauce and cheese. Using a spoon or brush coat each ear of corn with the cream mixture. Sprinkle with crumbled cheese and serve with lime wedges.
Stock image photo. Not actual recipe photo.
6 to 8 medium ears sweet corn (husks removed)
1/2 cup Mexican crema or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 tbs. garlic powder or 1 clove minced garlic
Alaga Hot Sauce
1/4 tbs. black pepper
2 tbs. lime juice
1/2 cup Mexican cotja cheese crumbled
Lime wedges to serve