Serves 12-15
12 ears shucked corn on the cob
Vegetable oil
Salt and Pepper
1 bunch cilantro, finely chopped
1 bunch green onions, very thinly sliced
1 cup finely crumbled cotija cheese
1 cup Mexican Crema (I use Cacique brand), or sour cream
1 cup mayonnaise
Zest and juice of one lime
1 tsp ground cumin
¼ tsp cayenne
1 TBL chili powder or Bolner’s Fiesta Chili Lime Seasoning
Salt and Pepper to taste
Soak shucked corn in a sink full of water or a very large bowl for about an hour. Dry and rub with oil, then sprinkle with salt and pepper. Place corn on a hot grill, over direct heat, and grill until corn is starting to get some black char on it as it’s rotated.
Remove corn from grill and let the cobs cool enough to be comfortably handled.
While corn is cooling, combine sauce ingredients: Mexican Crema, mayonnaise, lime juice and zest, cumin, cayenne, and chili powder. Taste for seasoning and adjust as you like.
Cut kernels from each cob of corn by placing a small bowl, upside down, in a much larger bowl. Put end of each corn cob on top of small bowl, and slice corn kernels into larger bowl.
Once all the kernels are sliced off, add cilantro, green onion, and Cotija cheese, then toss to blend. Add half of the sauce mixture, and stir to coat all corn. Keep adding sauce, a little at a time, until the mixture and creaminess are to your liking. If you don’t use all the sauce here, it’s great on other things like coleslaw, or used as a seafood dipping sauce, like tartar sauce.