Ingredients
Scale
- 4 ears Corn Cobs (or canned/frozen corn)
- 1 Jalapeño (adjust for heat)
- 2 Green Onions (or chives)
- 1 clove Garlic (or garlic powder)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Olive Oil (or neutral oil)
- 1 tablespoon Lime Zest (or lemon)
- 2 tablespoons Lime Juice
- 1 teaspoon Smoked Paprika (or regular paprika)
- 1 teaspoon Kosher Salt
- 1/4 cup Cilantro (omit if intolerant)
- 1/2 cup Cotija Cheese (or feta)
- 1/2 cup Mexican Crema (or sour cream)
- 1 bag Tortilla Chips (or any crunchy chip for serving)
Instructions
- Preheat your grill to medium-high heat.
- Brush the corn cobs with olive oil and place them on the grill.
- Grill the corn for about 10-15 minutes, turning occasionally until charred and cooked.
- While the corn is grilling, finely chop the jalapeño, green onions, and garlic.
- In a large bowl, mix the mayonnaise, lime juice, lime zest, smoked paprika, and salt.
- Once the corn is done, remove it from the grill and allow it to cool slightly.
- Cut the kernels off the cobs and add them to the bowl with the mayonnaise mixture.
- Stir in the chopped jalapeño, green onions, cilantro, Cotija cheese, and mix everything well.
- Taste and adjust seasoning if needed.
Notes
Serve with tortilla chips or as a topping for tacos. Store leftovers in the refrigerator for 3-4 days. The flavors may improve over time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg