Let's get grilling

1 Heat grill to medium heat.
2 Drizzle olive oil over the ears corn and place on grill for 3–4 minutes rotating on each side until slightly charred. Remove corn from grill.
3 Place sour cream in a bowl with ancho chile, cayenne, cumin, lime juice and salt. Mix well. Using a brush, brush this mixture over the corn and sprinkle with Cotija cheese and chopped cilantro.
Cooking for 4 people


  • olive oil
    3 tablespoons
  • corn (husked)
    4 ears
  • Mexican crema or sour cream
    1/2 cup
  • crumbled Cotija cheese
    1/2 cup
  • ancho chile powder
    1 teaspoon
  • cayenne pepper
    1/2 teaspoon
  • cumin
    1/2 teaspoon
  • juice of a lime
  • kosher salt
    1 teaspoon
  • chopped cilantro
    1/4 cup
Credit: Recipe courtesy of Chef Brandon Frohne, Executive Chef at Mason’s Nashville

Our Reviews

0 /5
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 99.19ms
  • bvseo-msg: HTTP status code of 404 was returned;

Adventurous Eats

Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.


Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.