Summer in Wisconsin goes by in the blink of an eye. One minute we’re planting seeds in our backyard gardens, praying that our future harvest is safe from frost; the next we’re digging out our sweatshirts and craving all things pumpkin. But right now we’re in the sweet spot. The days are still long and warm. The smell of burgers on the grill frequently fills the air. And there are sweet corn stands on what seems like every corner. We love to cook with things that are in season, with fresh produce bursting with flavor.
If you’re a fan of grilled sweet corn, try this recipe for Grilled Mexican Street Corn – one of our all time favorites! But make sure your fridge is stocked with ice cold beer, as your neighbors will be “stopping by” to see what that wonderful smell is.
Ingredients
- 6 to 8 medium ears sweet corn, husks removed
- 1/2 cup Mexican crema (substitute sour cream if you can’t find crema)
- 1/2 cup mayonnaise
- 1/2 cup cilantro, chopped
- 1 clove garlic, minced
- 1/4 teaspoon ground chipotle pepper, or to taste
- 2 teaspoons finely grated lime zest
- 2 tablespoons fresh lime juice
- 1/2 cup cotija cheese, crumbled (substitute grated Parmesan cheese or crumbled feta)
- Lime wedges, to serve
Directions
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Heat grill to 400°F.
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Sauce: Whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.
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Place the husked corn directly onto the grill grates. Grill the corn for about 3 minutes, or until kernels begin to turn golden brown and look charred. Turn and repeat. When all sides are browned, remove from the grill.
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Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.