- Make-ahead – you can pre-wrap the corn in advance and refrigerate it until ready to use
- No pre-soaking or waiting required, simply wrap and grill the corn
- Great for any kind of grill – gas, charcoal, wood, or smoker, and you can even double wrap it for campfire grilling
- Even cooking – the foil protects the corn over direct heat, ensuring even cooking without burning
- Serve in Foil – keeping hands clean while savoring saucy Mexican corn
- Easy clean-up – no mess and no dishes to wash
Grilling Safety Tip: When removing foil-wrapped corn from the grill, use tongs and be extremely cautious when opening, as the packet and the steam inside will be extremely hot.
- Shuck the corn and wrap it in a single layer of heavy-duty foil to fully enclose the corn, then grill the corn in the foil.
- In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.
- Partially unwrap the corn to cool for a few minutes before applying the sauce. Keep the foil under the corn to use for serving.
- Using a basting brush, generously brush on the sauce and sprinkle with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.
