Grilled Mexican Street Corn Pops

Slathered in tangy cream, rolled in crumbled cotija, and dusted with chili lime spice, these Grilled Mexican Street Corn Pops deliver a maximum crowd-pleasing crunch that makes standard corn on the cob feel completely boring.

TIPS TO GET THE BEST OUT OF THIS RECIPE

Char generously: Don't rush step 3—let the kernels get a nice caramelization. That smokiness balances the creamy, tangy topping.

Chill the mayo mix: The recipe calls for room-temp mayo/sour cream, but keeping it slightly chilled helps it stick better to warm corn so it doesn't immediately slide off.

Print

Grilled Mexican Corn Cob Pops

Cook modePrevent screen from turning off

Ingredients

• 3 fresh corn cobs, each cut into three mini-cobs (cob pops)
• 2 tablespoons melted butter
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons chili lime seasoning (like this one)
• 4 tablespoons crumbled cotija cheese

Instructions

1. Mix together the mayo and sour cream and set this aside so it comes to room temp.
2. Brush the corn pop pieces with melted butter and set them over direct medium-high heat on the grill.
3. Pivot them a little every couple of minutes to get a char all around. This could take 8-10 minutes, if you like them good and charred like I do.
4. Remove from the heat and let them come to room temperature.
5. Brush with the mayo-sour cream mixture.
6. Take 2 salad plates and put the seasoning, spread out on one, and the crumbled cheese, spread out on the other.
7. Roll the cobs over in the cheese. Then roll in the seasoning or sprinkle over, depending on how much you want.

Did you make this recipe?

Tag @delecticious on instagram and hashtag it #delecticious