Foodie Friday: Mexican-Style Grilled Corn

Foodie Friday: Mexican-Style Grilled Corn

Summer is here, and along with it comes grillin’ season.

When I first heard about this, it looked interesting but sounded a little… strange. Then I started making it. As I prepared the sauce the flavors were clearly going to be amazing, but it definitely started to look weird. Mayonnaise and cheese on corn?

I debated just sticking with butter and salt.

I am so happy I didn’t win that debate with myself. Served along some homemade steak fajitas and guacamole, this is seriously one of the most flavorful dishes I’ve ever made.

Yes, it’s messy. Very messy. But this is corn on the cob we’re talking about here — tea-time with the Queen, it’s not.

NOTE: If you can’t find queso fresco, you can use Cotija or Pecorino Romano.

Also, if you don’t have an outdoor grill, you can use a stove-top grill pan. Be careful about the smoke though. When I tried it indoors I was able to char the corn nicely but ended up finishing it in the microwave rather than force my wife to stand waving a cutting board in front of the smoke detector the whole time.

Mexican-Style Grilled Corn

INGREDIENTS

  • Vegetable oil for cooking grate
  • 1/4 cup mayonnaise
  • 3 tbsp sour cream
  • 3 tbsp minced fresh cilantro leaves
  • 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  • 3/4 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 4 tspjuice from 1 lime
  • 1 oz queso fresco cheese , grated (about 1/2 cup)
  • 4 tsp vegetable oil
  • 1/2 tsp kosher salt
  • 6 large ears corn, husks and silk removed

INSTRUCTIONS

  1. Get your grill very hot, clean with a grill brush, and wipe with vegetable oil.
  2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl and set aside.
  3. In a second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder, then add uncooked corn and toss until coated evenly.
  4. Grill corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total.
  5. Remove corn from grill and place in bowl with mayonnaise mixture; toss to coat evenly and serve immediately.
  6. Devour.

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