Spice up your summer meals with this mouthwatering Mexican blackened corn recipe. Grilled to perfection, this dish combines the sweetness of corn with a spicy and smoky kick from blackening spices. It's the perfect side dish for your next barbecue or a tasty snack on its own. Get ready to experience a burst of flavors in every bite!
Ingredients
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Directions
- Preheat your grill to medium-high heat.
- In a small bowl, combine the chili powder, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
- Brush each ear of corn with olive oil and sprinkle the blackening spice mixture evenly over the corn, making sure to coat all sides.
- Grill the corn for about 10 minutes, turning occasionally, until slightly charred and tender.
- While the corn is grilling, prepare the toppings. In a separate small bowl, mix together the mayonnaise and sour cream.
- Once the corn is done, remove it from the grill and let it cool slightly.
- Spread the mayonnaise and sour cream mixture over each ear of corn.
- Sprinkle the cotija cheese and chopped cilantro over the corn, pressing lightly so it sticks to the mayonnaise mixture.
- Serve the Mexican blackened corn with lime wedges for squeezing over the top. Enjoy!
