Grilled Corn is the ultimate street food and I’ve tried it on virtually every continent from Southeast Asia to Africa. It’s cheap, it’s portable and it’s easy to put your own personal spin on it. In Tanzania I would pick up a plain grilled ear of corn every day after work. Sure, it was minimalist, but the smokey char the grilled provides transforms plain old corn on the cob into something quite spectacular.
The most mind blowing grilled corn of my life came from just down the road at the Hollywood Bowl. The ears were perfectly charred with each kernel bursting with sweetness, it was slathered with some sort of spicy cream sauce and topped with tangy crumbles of cojita cheese and a spritz of lime. I’m not gonna lie, this corn is sloppy, but then again- isn’t that what makes good street food?
For my version, I combined creme fraiche with lime juice, paprika and chile powder and topped with cojita cheese. It’s a simple twist on corn on the cob that will be sure to wow your guests at your next BBQ. Enjoy!
Mexican Grilled Corn
- 8 Ears Corn on the Cob, husked
- 1/2 cup Creme Fraiche (or Mayonnaise)
- Juice from 1-2 limes (to taste)
- 1 tsp Chile Powder
- 1 tsp Smoked Paprika
- 1/2 cup shredded Cojita Cheese
- Melted Butter (for brushing)
- Additional Lime wedges for serving
Heat Grill to Medium-High Heat. Place husked corn directly onto the grill. Keep corn on the heat, while turning periodically over the course of about ten minutes. It should be nicely charred but cooked through. Remove from the grill.
While the corn is cooking, whisk creme fraiche, lime juice, chile powder and smoked paprika. Set aside.
Brush the still hot corn with melted butter, rotating the corn to coat all sides evenly. Then brush the corn with the cream fraiche/lime mixture, again coating all sides. Sprinkle with grated cojita cheese and serve with lime wedges for additional flavor.