As you know, my all-time favorite cooking magazine is Cooks Illustrated. So last week, when I wanted to make grilled Mexican corn, Cook’s was the first place I turned.
It was easy and delicious! And the great thing about this recipe … you can make the crema mixture in advance!
Mexican-Style Grilled Corn
1/4 cup Mayonnaise (I used light)
3 Tbs. Sour Cream (I also used light)
3 Tbs. minced fresh Cilantro Leaves
1 large Garlic clove, minced or pressed through a garlic press
3/4 tsp. chili Powder
1/4 tsp. ground Black Pepper
1/4 tsp. Cayenne Pepper (optional)
4 tsp. Lime Juice
1 ounce Pecorino Romano cheese (grated, about 1/2 cup) OR use canuse Queso Fresco or Cotija cheese
4 tsp. Vegetable Oil plus extra for cooking grate
6 large ears corn, husks and silk removed
1. Turn all grill burners to high and heat grill with lid down until very hot (~15 minutes).
2. While grill is heating (or you can prepare in advance), combine mayo, sour cream, cilantro, garlic, 1/4 tsp. Chili Powder, pepper, cayenne (if using), lime juice and cheese in a large bowl. (Bowl should be large enough for you to roll the grilled corn in the bowl with crema mixture to coat.)
3. In a second large bowl, or large shallow bowl, combine oil, salt and remaining chili powder. Add corn and toss until coated evenly. (You may want to use your hands to rub the oil and chili powder evenly over corn.)
3. Using a clean grill, dip a wad of paper towels in vegetable oil. Holding wad with tongs, wipe cooking grate. Grill corn, turning occasionally, until lightly charred on all sides (about 7 to 12 minutes).
4. Place hot grilled corn in bowl with crema mixture. Toss to coat evenly. Serve immediately.