Mexican Street Corn
By
Wiley P
@WileyP
9
Blue Ribbon Recipe
This grilled corn is the perfect side dish for a Mexican meal. Or, really any grilled meal. Cooking the corn on the grill adds a wonderful smoky flavor to the kernels. Mayonnaise adds creaminess to the corn. We loved rolling the corn in a cheese and spice mixture. When combined with mayonnaise, it tastes like a creamy cilantro sauce. A fun and flavorful way to prepare corn in the summer.
Note: You can take the husks off to cook on the grill if you'd like. We recommend putting a piece of foil, sprayed with non-stick spray, on the grates. Then, when putting the corn on the grill, put the husks on top of the foil to prevent burning.
Ingredients
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8ears of sweet corn, husks still on
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2 cgrated Manchego, Asiago or Cotija cheese
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3 Tbspminced fresh cilantro
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2 Tbspancho chile powder
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1/2 tspgarlic powder
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1/2 tspKosher salt
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1/4 tspfreshly ground black pepper
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1/2 cmayonnaise
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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.
