Spicy Charred Corn with Cilantro Aioli & Queso Fresco
A vibrant dish featuring sweet corn grilled to perfection and topped with a creamy cilantro aioli and crumbled queso fresco, perfect for summer gatherings.
Ingredients
Main Ingredients
- 5 medium ears 5 medium ears of sweet corn Fresh, juicy, and bursting with sweetness.
- 2 tablespoons 2 tablespoons butter Adds a luxurious texture.
- to taste pinch Kosher salt Seasoning to enhance flavor.
For the Aioli
- 1/3 cup 1/3 cup mayonnaise Acts as a base for the aioli.
- 1 clove 1 clove garlic, minced Adds aromatic flavor.
- zest from 1 lime Zest from 1 lime Infuses with refreshing citrus notes.
- juice from 1 lime Juice from 1 lime Balances richness.
- 1/3 cup 1/3 cup (packed) cilantro, chopped Lends vibrant flavor.
Toppings
- 1/4 cup 1/4 cup crumbled cotija cheese Salty and crumbly texture.
- 1/4 teaspoon 1/4 teaspoon chili powder Enhances the flavor profile.
- pinch Pinch cayenne pepper Adds an extra kick of heat.
- Lime wedges, for serving Complements the dish.
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Gently pull the husks back from the corn without removing them completely. Rub the corn with butter and season with kosher salt.
Grilling
- Place the prepared corn on the grill. Grill for 15 to 20 minutes, turning occasionally until tender with charred spots.
- Remove from grill and set aside to cool slightly.
Make the Aioli
- In a small mixing bowl, whisk together mayonnaise, minced garlic, lime zest, and lime juice until smooth.
- Mash chopped cilantro into a paste using a mortar and pestle.
- Whisk the cilantro paste into the mayonnaise mixture. Refrigerate until ready to serve.
Serving
- Slather the charred corn with cilantro aioli. Sprinkle with chili powder, cayenne pepper, and crumbled cotija cheese. Serve warm with lime wedges.
Notes
Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or oven.