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Mexican-Style Grilled Corn


Mexican-Style Grilled Corn

In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne, and a squeeze of fresh lime juice.

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  • 1/4 Cup crème fraîche
  • 1/4 Cup light mayonnaise
  • 1/2 Teaspoon fine sea salt
  • 2 canned chipotles in adobo sauce, seeded
  • 6 ears corn, husked
  • 1/2 Cup queso fresco or grated Parmigiano-Reggiano
  • 1/8 Teaspoon cayenne
  • 1 lime, cut into wedges


Preheat a grill on medium-high heat.

Meanwhile, put the crème fraîche, mayonnaise, salt, and chipotles in adobo in the bowl of a food processor and pulse just until smooth. Transfer to a bowl.

Generously brush the mixture on the corn and grill, turning occasionally, until deep golden brown, 7-9 minutes.

Brush the remaining crème fraîche mixture on the corn, then sprinkle all over with queso fresco and cayenne. Serve with lime wedges on the side to squeeze over the top.