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Prepare the corn: Carefully peel back the husks of each ear of corn, leaving them attached at the base to use as a handle. Brush 1 tablespoon of olive oil evenly over each ear of corn.

Grill the corn: Place the oiled corn on the grill over indirect heat. Grill until the corn is tender, about 10-15 minutes, rotating occasionally. Then, move the corn directly over the coals or direct heat to char slightly, for about 5 minutes, turning frequently to get an even char.

Prepare the creamy sauce: While the corn is grilling, in a medium bowl, combine the 1/2 cup Mexican crema, 1/2 cup mayonnaise, 2 teaspoons smoked paprika, and 1 teaspoon Tajin. Mix thoroughly until all ingredients are well combined and smooth.

Sauce the corn: Once the corn is hot and charred from the grill, generously brush the prepared creamy sauce mixture onto each ear of corn, ensuring it is fully coated.

Coat with cheese: Roll the sauced corn in the 1 cup of crumbled cotija cheese (or feta or Parmesan, if using) until each ear is evenly coated.

Garnish and serve: Sprinkle additional Tajin and fresh chopped cilantro over the corn. Serve immediately with lime wedges for squeezing fresh lime juice over each ear.


Prepare the corn: Carefully peel back the husks of each ear of corn, leaving them attached at the base to use as a handle. Brush 1 tablespoon of olive oil evenly over each ear of corn.

Grill the corn: Place the oiled corn on the grill over indirect heat. Grill until the corn is tender, about 10-15 minutes, rotating occasionally. Then, move the corn directly over the coals or direct heat to char slightly, for about 5 minutes, turning frequently to get an even char.

Prepare the creamy sauce: While the corn is grilling, in a medium bowl, combine the 1/2 cup Mexican crema, 1/2 cup mayonnaise, 2 teaspoons smoked paprika, and 1 teaspoon Tajin. Mix thoroughly until all ingredients are well combined and smooth.

Sauce the corn: Once the corn is hot and charred from the grill, generously brush the prepared creamy sauce mixture onto each ear of corn, ensuring it is fully coated.

Coat with cheese: Roll the sauced corn in the 1 cup of crumbled cotija cheese (or feta or Parmesan, if using) until each ear is evenly coated.

Garnish and serve: Sprinkle additional Tajin and fresh chopped cilantro over the corn. Serve immediately with lime wedges for squeezing fresh lime juice over each ear.
