Photo: Stephen Devries; Food Styling: Erin Merhar 
Active Time
30 Mins
Total Time
40 Mins
Yield
Serves 6

How to Make It

Step 1

Stir together mayonnaise, sour cream, chile powder, cumin, and salt in a small bowl. Set aside.

Step 2

Process Cotija in a food processor until finely ground, about 20 seconds. Stir together Cotija, cilantro, chives, and amchur powder in a small bowl; set aside.

Step 3

Pull back husks from corn (do not remove husks); remove and discard corn silk. Tie husks of each ear of corn together with kitchen twine to form a handle.

Step 4

Preheat grill to medium-high (400°F to 450°F). Place corn, husk handles up, in a large stockpot of cold salted water. (Make sure ears of corn are completely submerged.) Soak 10 minutes; drain.

Step 5

Grill corn until charred on all sides, about 10 minutes, turning occasionally.

Step 6

Brush corn with mayonnaise mixture, and sprinkle with Cotija mixture. Serve immediately.

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