Mexican Street Corn on the Cob
Traditional grilled corn meets south-of-the-border flavor with Mexican Street Corn on the Cob. After grilling the corn, baste it with a zesty chili-lime sauce and sprinkle with cotija cheese and cilantro for a quick summer side dish.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Ingredients
- 8 ears of corn, shucked
- 1 tablespoon olive oil
- ½ cup Mexican mayonnaise
- 1 tablespoon lime juice
- 1 ¼ teaspoons chili powder, divided
- ½ cup cotija cheese, crumbled
- ¾ tablespoon cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat a charcoal or gas grill to high heat.
- While the grill preheats, insert a metal skewer into the base of each ear of corn as far as it will go, then drizzle the oil over the corn and rub each ear until evenly coated.
- In a small bowl, whisk together the mayonnaise, lime juice and ¼ teaspoon chili powder. Set aside.
- Place the corn on the preheated grill and cook for about 10 minutes, rotating occasionally until the kernels are slightly charred. Remove from grill and set aside to cool slightly.
- Using a basting brush, brush the mayonnaise mixture onto each ear of corn in an even layer. Sprinkle corn with crumbled cotija cheese and remaining 1 teaspoon chili powder. Garnish with chopped cilantro and lime wedges before serving.
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