Ingredients
1/4 c. finely chopped walnuts, plus more for serving
Canola or vegetable oil, for brushing
4 ears corn, shucked and cleaned
1/4 c. mayonnaise
1/4 c. sour cream
1/4 c. grated cotija cheese (or Parmesan)
Chili powder, for serving
1 lime, cut into wedges
Cilantro, for serving, if desired
Preparation
Step 1Heat oven to 350°. Scatter walnuts on small baking pan. Toast until lightly golden, about 8 minutes. Set aside.Step 2Preheat a grill or grill pan over medium-high heat and oil grates. Brush corn with oil and grill, turning occasionally until kernels are bright yellow and charred in places, about 10 minutes.Step 3In a small bowl, combine mayonnaise and sour cream. In another small bowl, combine walnuts and cotija cheese. Step 4Brush cooked corn with mayonnaise mixture, then sprinkle with walnut mixture and a generous amount of chili powder. Squeeze one lime wedge over the corn and sprinkle with cilantro and more walnuts. Serve with lime wedges.
