Mexican-Style Grilled Corn

Mexican-Style Grilled Corn
2.7 from 27 ratings
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. Click here to see In Season: Corn.
  • 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
  1. Preheat a grill on medium-high heat.
  2. 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.
  3. Generously brush the mixture on the corn and grill, turning occasionally, until deep golden brown, 7-9 minutes.
  4. 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.