← Nouns Cooking · Mexican

Ingredients

• 4 corn cobs, husks and silk removed
• 1 tbsp Vegetable oil
• ½ tsp Salt
• 60 ml Mayonnaise
• 60 ml Mexican crema or sour cream
• ½ lime, juiced, plus wedges to serve
• 60 g cotija or queso fresco, finely crumbled
• 1 tsp chilli powder or Tajín
• 2 tbsp Coriander (cilantro), finely chopped

Method

1. Heat a barbecue, griddle pan or grill (broiler) to high. Rub the corn with the oil and sprinkle with salt.
2. Cook the corn, turning every couple of minutes, for 10–12 min, until tender and charred in patches all over.
3. Meanwhile, stir together the mayonnaise, crema, lime juice and half the coriander.
4. While the corn is still hot, brush it generously with the creamy sauce, then roll it in the crumbled cheese.
5. Dust with chilli powder, scatter with the rest of the coriander and serve with lime wedges.

Tips

• For esquites (corn in a cup), slice the charred kernels off the cob and stir them through the sauce, cheese and chilli.
• Feta is a good stand-in for cotija; crumble it very finely.

Sources

Written in our own words after cross-checking these recipes:

Tasting Table Food52