This Mexican Street Corn recipe features grilled corn on the cob coated with a creamy mixture of mayo, sour cream, lime, and spices, finished with cotija cheese and fresh cilantro.
1: In a medium bowl, combine mayo, sour cream, lime zest, cilantro, salt, and smoked paprika.
2: Season the corn with vegetable oil, salt, and black pepper.
3: Grill the corn at 500°F for 10 minutes, turning every 2 minutes.
4: Transfer the corn onto a baking sheet and while it's still hot, squeeze lime juice overtop.
5: Brush the mayo mixture on top, finish with cotija cheese, cayenne, and additional cilantro.
