Mexican Street Corn

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Grill corn over high heat, turning until tender and charred. Preheat the grill/broiler on high for 10 minutes, position the food 10–15 cm from the heat and turn as needed until browned without burning.

3. 3

   Mix mayonnaise, crema, garlic and lime zest. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

4. 4

   Brush hot corn lightly with butter and then the crema mixture. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Roll in crumbled cotija and dust with chilli.

6. 6

   Finish with coriander and extra lime.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.