Ingredients
Corn
- 4 ears of corn, husked
Sauce
- ½ cup mayonnaise
- 1 tablespoon lime juice (about ½ medium lime)
- 1 clove garlic, finely minced or grated
- ½ teaspoon cayenne pepper, divided (or chili powder)
Toppings
- 2 tablespoons unsalted butter, melted
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
Instructions
- Cook the Corn: Bring a large pot of water to a boil over high heat. Add the husked ears of corn and cook for 5 minutes, or until the corn is tender and a bright yellow color. Remove from the water and set aside on a plate to cool slightly.
- Prepare the Sauce: In a small bowl, combine the mayonnaise, lime juice, finely minced garlic, and ¼ teaspoon of the cayenne pepper. Stir well until smooth and well blended.
- Butter and Coat the Corn: Using a brush or spoon, coat each ear of corn evenly with the melted butter. Next, generously spread the mayonnaise mixture over the entire surface of each ear of corn, making sure to cover all sides.
- Add Toppings: Sprinkle the tops of the coated corn ears generously with the crumbled cotija cheese, the remaining ¼ teaspoon of cayenne pepper, and the chopped cilantro for a fresh burst of flavor and color.
Notes
- Boiling the corn keeps it tender while preserving its sweet flavor. Alternatively, you can grill the corn for a smoky taste.
- Adjust the amount of cayenne pepper to make it more or less spicy according to your preference.
- Cotija cheese can be substituted with feta cheese if needed, though cotija adds a distinctive salty flavor.
- For a creamier texture, you can add a bit of sour cream or Mexican crema to the mayonnaise mixture.
- Serve immediately for the best taste and texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
