Gallery

Stephen Devries; Food Styling: Erin Merhar

Recipe Summary

active:
30 mins
total:
40 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

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

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

Advertisement
Advertisement