Ingredients:

  • 4 ears Fresh sweet corn, husks and silk removed
  • 1 tbsp neutral oil (avocado or vegetable)
  • 0.5 tsp kosher salt
  • 0.25 cup high-quality mayonnaise
  • 0.25 cup Mexican Crema
  • 0.5 cup Cotija cheese, finely crumbled
  • 1 clove garlic, pasted or finely minced
  • 0.5 tsp ancho chili powder
  • 0.25 tsp smoked paprika
  • 0.33 cup fresh cilantro, chopped
  • 1 fresh lime, cut into wedges
  • 1 tsp Tajín seasoning

Instructions:

  1. Brush each ear of corn lightly with the oil and sprinkle with the kosher salt. Note: This ensures the heat transfers efficiently from the pan to the corn.
  2. Place the corn directly onto a preheated medium high grill or into a heavy cast iron skillet.
  3. Turn the corn every 2 to 3 minutes until kernels are deep golden with patches of dark, smoky char. This usually takes about 10 to 12 minutes total.
  4. While the corn is searing, whisk the mayonnaise, Mexican crema, minced garlic, ancho chili powder, and smoked paprika in a small bowl.
  5. Remove the corn from the heat and immediately use a basting brush to slather a generous, velvety layer of the sauce over the entire ear.
  6. Quickly roll the sauced corn in the crumbled Cotija cheese, pressing lightly so the heat helps it stick.
  7. Finish the assembly with a sprinkle of chopped cilantro and a heavy dusting of Tajín.
  8. Serve the corn immediately while hot, providing a fresh lime wedge for guests to squeeze over the top.