Roasted Corn Mexican Style (Maiz Asado)

Juliann Esquivel

By
@Juliann

In Mexico you can find this delicious grilled corn on the cob at street fairs and carnivals. The corn is dipped in a Mayonaise mixture and sprinkled with cotija cheese. It is messy but so much fun to eat. Just have plenty of napkins on hand.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

15 Min

Ingredients

8 large
ears of fresh sweet corn
1/2 c
mayonnaise
1/2 c
sour cream
1 Tbsp
lime juice
1 tsp
grated lime zest or peel
2 c
grated cotija or parmesan cheese
2 tsp
ancho chile powder
1/2 tsp
chipotle chile powder or diced chipotles in salsa

Directions Step-By-Step

1
Peel corn husks down to the base of each cob. Leaving the husks attached. Remove the silk. Remove 1 long piece of corn husk from each cob to use as a tie. Pull husks from corn; tie with the piece of husk or a string to provide a handle.
2
Soak in a large pot or sink filled with water for twenty minutes. Drain (corn should be wet but not dripping when placed on the grill).
3
Meanwhile, combine mayonnaise, sour cream, lime juice, and lime zest in a small bowl. Spoon into a very tall wide glass. Combine on a plate the grated cheese and the chile powders spreading on the plate.
4
heat the grill. Grill the corn, covered over medium heat or coals 8 to 10 minutesor until tender and beginning to char, turning every two minutes. Cool corn for two minutes after taken off the grill.
5
Holding corn by the husks, dip into the mayonnaise mixture; then roll in the cheese mixture. It's so gooood. Enjoy
6
A tall wide glass is the perfect container for the mayonnaise dipping sauce. Just make sure it is wide and deep enough to accomodate an ear of corn.
7
Above picture is not mine; but I have used to show you what the corn should look like. Will post mine in a few days.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy