Ingredients:

  • 4 ears fresh sweet corn, husks and silk removed
  • 1 tablespoon neutral oil (avocado or vegetable)
  • 0.5 teaspoon kosher salt
  • 0.25 cup high-quality mayonnaise
  • 2 tablespoons Mexican Crema
  • 0.5 teaspoon Ancho chili powder
  • 1 clove garlic, finely minced
  • 1 tablespoon fresh lime juice
  • 0.5 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, finely chopped
  • 1 teaspoon Tajín or smoked paprika

Instructions:

  1. Ensure corn is completely dry after shucking. Lightly brush each ear with neutral oil and sprinkle with kosher salt.
  2. Heat a large cast-iron skillet or grill over medium-high heat. Place the corn down and leave undisturbed for 2-3 minutes per side until deep, mahogany-colored charred spots appear.
  3. While the corn chars, whisk together the mayonnaise, Mexican crema, minced garlic, Ancho chili powder, and lime juice in a small mixing bowl until smooth.
  4. Remove the corn from heat. While still hot, use a pastry brush to apply a generous layer of the sauce blend to each ear.
  5. Roll or sprinkle the coated corn with crumbled Cotija cheese, fresh cilantro, and a dusting of Tajín or smoked paprika. Serve immediately with extra lime wedges.