Grilled street corn on a platter


  • Vegetable oil for brushing
  • 4-6 ears of corn, husked*
  • ½ cup Mexican crema or mayo
  • ½ cup finely shredded Red Butte Hatch or Big John’s Cajun cheese
  • 1 lime cut into wedges
  • Salt and pepper to taste


  1. Heat a gas grill to high or build a medium-hot charcoal fire.
  2. Brush your husked corn with a thin coating of vegetable oil. Place corn on the grill and cook evenly by rotating the corn every 2-3 minutes. The corn should be slightly charred and fully cooked after 8-10 minutes.
  3. Brush or roll the corn in the crema. Next sprinkle the cheese to fully cover the corn. Salt and pepper as desired.
  4. Garnish with a squeeze of lime for an acidic kick. Serve with your favorite summer pilsner.


*You may choose to leave some husks on for a stunning party look. It’s up to you. The husks will burn a little, but they make for excellent Insta photos.