Mexican Street Corn
- ears of sweet corn, husks still on
- 2 c
- grated manchego, asiago or cotija cheese
- 3 Tbsp
- minced fresh cilantro
- 2 Tbsp
- ancho chile powder
- 1/2 tsp
- garlic powder
- 1/2 tsp
- kosher salt
- 1/4 tsp
- freshly ground black pepper
- 1/2 c
- lime wedges (1 medium lime)
How to Make Mexican Street Corn
- 1Soak the corn in a water filled sink for 20-30 minutes. This is done simply to soak the husks and prevent them from burning.
- 2Fire up your grill 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 and garlic powder, salt and pepper.
- 3When the grill is hot add the corn and cook it, turning it regularly, until just tender, about 15 minutes. It should get splotches of brown caramelization if the grill is hot enough.
- 4Use a pastry brush to paint the cooked ears with mayonnaise. Roll each ear in the cheese and cilantro mixture and then sprinkle it with the chile garlic powder mixture. Serve each with a squeeze of lime.