Charred Street Corn with Chili Lime
Fresh corn charred until golden, then tossed with a zesty chili-lime crema and cotija cheese. Crispy, smoky, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
freshcasualtex-mexvegetariangluten-freevegetariancrispytender
Ingredients
- 4 whole corn ears, husked
- ½ cup Mexican crema or sour cream
- ¾ cup cotija cheese, crumbled
- 1.5 whole lime
- 1.5 tsp chili powder
- ¼ cup fresh cilantro, chopped
- 2 tbsp neutral cooking oil
Instructions
- 1
Mix crema, juice from 1 lime, and 0.5 tsp chili powder in a bowl until smooth.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 3
Add corn ears and char, turning every 2 minutes, until all sides are golden and charred, about 8 minutes total.
- 4
Transfer corn to a serving plate. Brush generously with the crema mixture.
- 5
Sprinkle cotija, remaining chili powder, cilantro, and a squeeze of fresh lime over the top.
- 6
Serve immediately while still warm.
Tools you’ll need
- large skillet (12-inch cast iron or heavy-bottomed pan)
- small mixing bowl
- tongs
- cutting board
- knife
- microplane or box grater (optional for lime zest)
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