Grilled Mexican Corn

I love corn. I love corn bread, corn flakes, corn chips, corn ice cream (don't knock until you've tried it). But it's hard to beat fresh corn on the cob. It's a classic and perfect on it's own. However if you're feeling bold you have to try grilled Mexican corn. It works with the "grill everything" philosophy of the summer and is easy and delicious.


Grilled Mexican Corn
4 Ears of Corn, on the cob and shucked
2 Tbs Sour Cream
2 Tbs Mayonnaise
1/4-1/3 C Cotija, grated (you can substitute Queso Fresco)
Ground Chipotle
1 Lime, quartered into wedges

I pre-cook the corn either in boiling water (or honestly in the microwave wrapped in plastic for 2 mins/ear). On a hot grill, slightly char the corn on all sides.

While the corn is grilling, combine the sour cream and mayo in a small bowl.

Once the corn is grilled, spread the mayo and sour cream mixture liberally on all sides. I find a pastry brush is the best tool for th job. Sprinkle the corn with cheese (I like extra, but you can use as much or as little as you like). Lightly dust the corn with ground chipotle and spritz with lime.
Serve immediately.