We're not exactly when or where in Mexico someone started slathering charred corn in mayonnaise, adding crumbly cheese, chile powder and a squeeze of lime – but it's deliciously genuis! Be forewarned, once you've tried this Mexican street recipe, we're certain you'll be hooked for life. This works on the cob or sliced off and presented as a side. ¡Buen provecho!
Serves 4
Difficulty EASY
Time 30 minutes total
INGREDIENTS
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon Taste #5 Umami Rush or chili powder
1 teaspoon garlic, finely minced
1 1/2 teaspoon Taste #5 Umami Bomb Original
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges
Taste #5 Umami Rush
METHOD
- Prepare the grill by cleaning and oiling the grilling grate. Light burners and set to high heat, close grill and allow to preheat for 5-10 minutes
- Combine mayonnaise, sour cream, cheese, Taste #5 Umami Rush, Taste #5 Umami Bomb paste, garlic, and cilantro in a large bowl. Mix well and set aside.
- Place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and Taste #5 Umami Rush and serve immediately with lime wedges.
SUGGESTIONS
For a lighter version substitute non-fat Greek yogurt and low-fat sour cream for the mayonnaise and regular sour cream.
