Mexican street corn is one of my favorites but it's not an easy dish to eat-- especially at a dinner party. Not only is this version off the cob but, the longer it sits the better it gets so it's a great make ahead side dish. —Grant Melton
ears of corn, husks and silks removed
Olive oil cooking spray
Salt and pepper
Zest and juice of a lime
ancho chili powder
cilantro leaves, plus more for garnish
cotija cheese, crumbled
In This Recipe
Preheat oven to broil or prepare grill at high heat. Spray each corn cob with cooking spray and season with salt and pepper. Broil or grill the corn, turning every few minutes to char the kernels. Remove and cool. Cut the corn from the cob into a large mixing bowl.
n a small bowl, whisk together mayonnaise, sour cream, 1/2 teaspoon salt, lime juice and zest, ancho and onion powders. Pour the dressing over the corn and toss to coat. Stir in the chopped cilantro and place the corn salad onto a large serving platter.
Top the corn salad with the cheese and serve with some sprigs of cilantro and lime wedges alongside.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.