Grilled Mexican Street Corn
 

Grilled Mexican Street Corn

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Bring the best of Mexican street food to your summer BBQ with this delicious grilled sweet corn recipe.

SERVING SIZE

serves 8

INGREDIENTS

1/2 cup mayonnaise

2 limes, divided

1 tablespoon ground ancho chile pepper

1 teaspoon smoked paprika

8 ears corn, husked

1/2 cup Cotija cheese, grated

2-3 tablespoons cilantro, coarsely chopped

salt, to taste

 

INSTRUCTIONS

Preheat your grill to high heat and lightly oil the grate. Juice one of the limes. Combine the mayonnaise, lime juice, ancho chile powder and smoked paprika in a bowl, whisking the ingredients until the mixture is smooth. Set aside and refrigerate until needed.

In a large pot, bring salted water to a boil. Carefully drop in the ears of corn, and simmer for about 5 minutes. Remove from the pot and let dry. Once dry, place the corn onto the hot grill until the kernels begin to brown and caramelize, about 2 to 3 minutes. Continue cooking, turning every 2 to 3 minutes until the ears are browned with slightly charred, caramelized sections on all sides. Generously brush each ear with the ancho-lime mayonnaise until well coated. Sprinkle with Cotija cheese, cilantro and salt. Slice the remaining lime into wedges and serve with the corn.

  PRINT VERSION

vegetable plate

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