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Mexican street-style grilled corn coated with smoky lime crema, salty cotija, chili, and fresh cilantro. Charred kernels, creamy sauce, and bright acidity make this a satisfying main dish or substantial centerpiece for a casual meal.
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High-heat grilling concentrates the corn's sweetness while creating bitter-edged char; cool, tangy crema balances that intensity, and cotija, chili, cilantro, and lime add salt, heat, freshness, and acidity in distinct layers.
Refrigerate leftover grilled corn and crema separately in airtight containers for up to 3 days. The coated corn is best eaten the day it is made.
Reheat uncoated corn in a covered skillet over medium heat with a splash of water for 4 to 6 minutes, turning until hot. Add the crema, cheese, and garnishes after reheating.
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