Mexican Street Corn
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. The Test Kitchen
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
- 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!