Mexican Street Corn
8ears of sweet corn, husks still on
2 cgrated Manchego, Asiago or Cotija cheese
3 Tbspminced fresh cilantro
2 Tbspancho chile powder
1/2 tspgarlic powder
1/2 tspKosher salt
1/4 tspfreshly ground black pepper
8lime wedges (1 medium lime)
How to Make Mexican Street Corn
- Soak the corn in a water-filled sink for 20-30 minutes. This is done simply to soak the husks and prevent them from burning.
- Fire up your grill to 350 degrees for direct heat grilling. While the grill is heating, peel back the husks leaving them attached to the ear of corn making a handle. Remove the bulk of the silks but since you are going to be grilling the corn any remaining threads will burn off. This is one of the pluses of grilling corn!
- On a large plate, combine the cheese and cilantro. In a small bowl, combine the ancho, garlic powder, salt, and pepper.
- When the grill is hot add the corn. Cook it, turning it regularly, until just tender, about 15 minutes.
- It should get splotches of brown caramelization if the grill is hot enough.
- Use a pastry brush to paint the cooked ears with mayonnaise.
- Roll each ear in the cheese and cilantro mixture.
- Then sprinkle it with the chile-garlic powder mixture.
- Serve each with a squeeze of lime.