Grilled Mexican Street Corn
 

Grilled Mexican Street Corn

Bring the best of Mexican street food to your summer BBQ with this delicious grilled sweet corn recipe. With just a few ingredients and quick prep, your guests will be transported south of the border in no time.

SERVING SIZE

serves 8

INGREDIENTS

1/2 cup mayonnaise

1 organic lime, juiced

1 tablespoon ground ancho chile pepper

1 teaspoon smoked paprika

8 ears organic sweet corn on the cob, husked

1/2 cup freshly grated Cotija cheese

Fresh organic cilantro, coarsely chopped

Salt to taste

1 organic lime, sliced

SHARED FROM

Adapted from AllRecipes.com »
 

INSTRUCTIONS

Preheat your grill to high heat and lightly oil the grate. 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 ancho-lime mayonnaise until well coated. Sprinkle with Cotija cheese, cilantro and salt (adding a dash of chile pepper makes for a nice additional kick). Garnish with slices of lime.

  PRINT VERSION

vegetable plate

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