Ingredients
vegetable oil for grill- ¼ cup Mexican crema or sour cream
¼ cup mayonnaise- 1 tablespoon gochujang
1 lime finely grated zest- 1 tablespoon fresh lime juice
- 1 garlic clove finely chopped
- 2 tablespoons chopped cilantro divided
- ½ teaspoon ancho or chipotle chile powder plus more to serve
kosher salt to taste- 4 ears corn husked
- ¼ cup crumbled Cotija
- lime wedges for serving
Instructions
- Prepare a grill for medium-high heat and oil the grate. Mix the crema, mayonnaise, gochujang, lime zest and juice, garlic, half the cilantro and measured chile powder. Taste before adding salt.
- Grill the corn for 10–12 minutes, turning, until tender and charred in spots.
- Brush or spoon about 2 tablespoons sauce over each ear. Finish with extra chile powder, Cotija and remaining cilantro.
- Serve with lime wedges and the rest of the sauce.
Notes
Gochujang varies in heat and saltiness; taste the sauce before adding salt.
Keep the sauce chilled until the corn is ready.
