Grill-charred corn cut off the cob and tossed in a creamy lime and chili sauce, then topped with crumbled queso fresco and cilantro. Our go-to side for taco and fajita nights.

Ingredients

For the corn

• 6 ears fresh corn, husked
• Avocado oil, for brushing

For the sauce

• 2 Tbsp mayonnaise
• 2 Tbsp sour cream
• 1 Tbsp lime juice
• 1 tsp chili powder
• Dash of cayenne pepper
• Salt and pepper

For serving

• ¼ cup crumbled queso fresco
• ¼ cup chopped fresh cilantro

Instructions

1. Heat the grill to high.
2. Brush the corn with avocado oil.
3. Grill the corn, turning every 2–3 minutes, until lightly charred all over.
4. Let it cool, then cut the kernels off the cob.
5. Mix the mayonnaise, sour cream, lime juice, chili powder and cayenne in a medium bowl.
6. Stir in the corn and season with salt and pepper.
7. Top with the queso fresco and cilantro right before serving.

Notes & substitutions

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