Grilled Corn With Cotija Cream

A creamy sauce, cotija cheese, and cilantro dress up this Mexican-inspired grilled corn. Victoria de la Maza

This Mexican street corn-inspired grilled corn recipe is absolutely mandatory to make during the summer; it goes from grill to table in about 10 minutes.

I spread the cooked ears with a creamy sauce made with Greek yogurt, sour cream, and lime juice. You can make the sauce with mayonnaise, but in the heat of the day, I prefer to use Greek yogurt as a safer alternative. Spread it on the corn right after it comes off the grill, then top it off with fresh cilantro and crumbly cotija cheese. I use aged cotija to add more depth of flavor.

Serves 6

• 2 tablespoons sour cream
• 2 tablespoons Greek yogurt (or mayonnaise)
• 1 teaspoon lime juice
• Sea salt and freshly ground black pepper
• 6 ears corn, husks removed
• 3 tablespoons crumbled cotija cheese
• 2 tablespoons cilantro leaves, roughly chopped

In a small bowl, mix together the sour cream, Greek yogurt (or mayonnaise), and lime juice. Season with salt and pepper and taste to adjust seasonings. Chill until ready to use.

On a hot grill, cook the corn, turning about every 2 minutes, until cooked on all sides, about 10 minutes total. Spread with the cream, top with the cotija cheese, and sprinkle cilantro on top. Serve immediately.