Mexican Street Corn Recipe

Prepare corn by generously coating each ear with olive oil and sprinkling a light layer of sea salt before tightly wrapping in aluminum foil.

Heat outdoor grill to a medium temperature of approximately 350-375°F (175-190°C), ensuring even heat distribution.

Place foil-wrapped corn directly on grill grates and rotate every 5-6 minutes to achieve uniform grilling and prevent charring.

Cook corn for 15-20 minutes until kernels become tender and develop a slight golden-brown exterior.

While corn is grilling, whisk together crema ingredients in a small mixing bowl until smooth and well-combined.

Carefully unwrap grilled corn from aluminum foil, allowing steam to escape.

Generously brush each ear of corn with prepared crema, ensuring complete and even coverage.

Sprinkle corn with finely crumbled cotija cheese, creating a delicate white coating.

Dust corn with chipotle chili powder for a smoky, spicy kick.

Garnish with freshly chopped parsley for added color and herbaceous flavor.

Finish by squeezing fresh lime juice over each ear, enhancing the corn’s natural sweetness.

Serve immediately while corn remains hot and crema is still creamy.