Name: Paul Wahlberg’s Mexican Street Corn
Prep time: 10 min
Cook time: 15 min
Cuisine: American

Paul Wahlberg’s Mexican Street Corn

Smoky, charred corn is cut fresh from the cob and served over a creamy, tangy mixture of Mexican crema, mayo, lime and spices, then finished with crumbled Cotija cheese and fresh cilantro.

Sep 9 - 15 min cook

Prep time:

10 min

Cook time

15 min

Total time

25 min

Makes

Ingredients
Instructions

ears fresh corn, husks and silk removed

kosher salt

1/2 tsp

mayonnaise

1/4 cup

Mexican crema

1/4 cup

cayenne pepper

1/4 tsp

smoked paprika

1/2 tsp

lime, juiced

1/2

black pepper

1/4 tsp

crumbled Cotija cheese, divided

1/2 cup

chopped fresh cilantro, divided

1/4 cup

Lime wedges, for serving

Preheat the grill to medium-high.

Lightly season the corn with salt and place directly on the grill. Cook, turning occasionally, until the kernels are tender and have developed a nice char on all sides, about 10–15 minutes.

While the corn cooks, combine the mayonnaise, Mexican crema, cayenne pepper, smoked paprika and lime juice in a bowl. Season lightly with salt and black pepper. Stir in about half of the Cotija cheese and half of the cilantro.

Transfer the grilled corn to a pan and cover loosely with aluminum foil. Let it rest for about 5 minutes.

Place each cob on a cutting board and carefully slice the kernels from the cob. Chef’s tip: Roll the cob toward you as you cut to make it easier to remove the kernels while keeping them contained.

Spread a generous layer of the creamy mixture over the serving plate. Pile the warm grilled corn into a mound over the sauce.

Top with the remaining crumbled Cotija cheese and cilantro. Serve immediately, with additional lime if desired.

TIP

The key is getting good char on the corn. Letting the kernels develop some dark, caramelized spots gives the finished dish the smoky grilled flavor that balances the creamy sauce, salty Cotija and bright lime.