Grilled Mexican Corn with Chile Lime Sauce

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

chili powder

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a rich flavor without the heat.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can substitute for lime in a pinch.

Clean the corn by removing the husks and silk, washing it, and drying it with a paper towel.

Brush the corn with olive oil to ensure it is coated and dry for grilling.

Preheat the grill and grease the grates to prevent sticking.

Season the corn with Red River ranch mosquite seasoning before placing it on the grill.

Close the grill lid to trap smoke and heat, cooking the corn for about 8 to 10 minutes while rotating it regularly for even cooking.

Check the corn for a good char and softness, aiming for a uniform color.

Prepare the sauce by mixing together 3 tablespoons sour cream, 3 tablespoons mayonnaise, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon ancho chili powder, and 1 tablespoon lime juice until well combined.

Once the corn is grilled, let it cool slightly before applying the sauce with a slather brush, coating it generously.

Sprinkle 2 tablespoons of parmesan cheese over the sauced corn to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens