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Mexican Style Grilled Street Corn

Mexican Style Grilled Street Corn

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Sweet summer corn is delicious all on its own, but charring it on the grill and covering in cojita, creamy mayonnaise, zesty chipotle, fresh-squeezed lime and fresh cilantro packs this corn-on-the-cob with incredible dimension and flavor. This makes a great cookout side dish, or a perfect summertime appetizer.

SKU 1388-recipe

8 Serves

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Ingredients:

¼ cup mayonnaise
¼ cup Mexican style crema or sour cream
2 tsp chipotle chili powder
¼ cup cilantro, chopped
6 oz. cotija cheese, grated fine
8 each sweet corn, silk removed, husk partially removed and tied at bottom
¼ cup olive oil
kosher salt to taste
ground black pepper to taste lime, cut into 8 wedges

Directions:

Preheat grill or broiler to high heat.
Combine mayonnaise and sour cream with half of the chipotle powder, half of the cilantro, and half of the cotija cheese.
Lightly brush corn with oil and season with salt and pepper.
Grill corn over high heat, turning often, for approximately 8−12 minutes or until cooked through and slightly charred on the outside.
Remove corn from grill and slather each ear with mayonnaise and sour cream mixture.
Check internal temperature with a meat thermometer and continue roasting up to 45 minutes more until temperature reaches 135° (for medium-rare).
Remove roast to carving board and allow it to rest 15 minutes before carving.
Sprinkle cobs with remaining cilantro, chipotle powder, and grated cheese. Serve with lime wedges to squeeze.