I have had this two ways. One is the corn on the cobb style and the other as a dip with tortilla chips for scooping!
Corn on the Cobb
Grill to desired cook and level of char.
Butter as usual
Topping Spread: mix together equal parts mayo & sour cream, lime juice and a dash of cayanne pepper or New Mexican chilli powder or papricka. Place a tablespoon on your corn
Top with Cojita Cheese Grated
Chopped fresh Cilantro
Enjoy!
The Mexican Street Corn Dip
Ingredients:
4 cups corn kernels (fresh, canned, or thawed from frozen) Or you can grill and cut off the cobb for roasted corn flavor.
1 tbsp olive oil
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled Cotija cheese (substitute with feta if unavailable)
1/2 tsp chili powder, plus more for garnish
1/4 tsp garlic powder
1/4 tsp paprika
Juice of 1 lime
Salt to taste
1/4 cup chopped cilantro
1/4 cup chopped green onions
Additional Cotija cheese and cilantro for garnish
Serve with Tortilla Chips
If you make these - let me know! These are Summer Grilling time Favorites! You can make a bigger batch of the topping for the roasted corn - from the first one and it will keep in the fridge for a bit.