EFK Tested
EFK Grilled Street Corn
Charred corn finished with a creamy lime coating, Cotija, chile, and cilantro. It is a direct, grill-style side that gives each person a full ear.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Yield
- 6 ears / 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the griddle or grill to medium-high. Brush corn lightly with oil.
- 2. Cook corn, turning every few minutes, until tender and charred in spots, 8 to 12 minutes.
- 3. Stir mayonnaise, sour cream, lime juice, zest, chile powder, paprika, and salt together.
- 4. Brush the hot corn lightly with the creamy mixture, then roll or sprinkle with Cotija.
- 5. Finish with cilantro and serve immediately with lime wedges.
Equipment
BlueStar griddle or outdoor grill; tongs; mixing bowl; pastry brush; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board
Food safety & storage
Keep mayonnaise, sour cream/crema, and cheese refrigerated until use. Refrigerate any prepared corn within 2 hours; discard sooner if held above 90°F for more than 1 hour.
View this recipe on the original EFK website ↗