Ingredients
Scale
- 4 Ears of fresh sweet corn
- ½ cup mayo
- ½ cup mexican crema
- Juice from 1 lime
- 2 tbsp avocado oil
- ½ cup cotija cheese
- ½ cup cilantro
- 2 tbsp chili lime seasoning
Instructions
- Preheat the charcoal grill and get it set up for high heat grilling.
- Soak the ears of corn in water for 10-15 minutes. This will help prevent the corn husks from drying out during the grilling process.
- In a small bowl, combine ½ cup of Mayo, ½ cup of Mexican crema and juice from ½ lime. Mix thoroughly then refrigerate until serving.
- Grill the corn at 350°F for 15 minutes indirectly of the heat.
- Remove the corn then carefully peel back the husk and discard the corn silk.
- Secure the husk together by wrapping it with 1 husk then tie a knot. This will give you a handle to eat the corn from.
- Drizzle avocado oil on each ear then grill the corn over direct heat. Rotate the corn every 1-2 minutes. Remove once there is char on all sides of the corn.
- While the corn cools down, coat it in the cream mixture then top with cotija cheese, cilantro, lime juice and chili lime seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
