Mexican-Style Street Corn
This recipe is per ear of corn, figure 1 1/2-2 ears per person
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Side, Side Dish
Cuisine: Mexican
Keyword: chipotle chile spice, cilantro, cojita cheese, corn, gluten free, lime, mayonnaise
Servings: 1 ear of corn
Author: GFchow @ gfchow.com
- Fresh ear of corn husk removed
- 2 teaspoons mayo
- 1 tablespoon Cojita cheese grated or crumbled, I buy mine at Whole Foods Market, parmesan can be used in place of Cojita
- pinch of chipotle chile spice I buy mine at Whole Foods Market. You can use plain chile powder or cayenne pepper if you can't find the chipotle chile (omit if you don't like spicy foods)
- squeeze of lime
- garnish with lime wedges and cilantro leaves if desired
Preheat grill to medium-high.
Spray grill with non-stick oil. Place corn directly on the grill. Cook until all sides are charred (see recipe photo). Charring takes approximately 20 minutes.
Brush hot-off-the-grill corn with mayo and then sprinkle on cheese and chile spice.
Finish with a squeeze of lime, some cilantro leaves and serve.
Sour cream or Mexican crema can be used in addition to or in place of the mayonnaise.
Sprinkle on some lime zest for an extra pop of freshness.
Minced garlic can also be brushed onto the corn.
If you don't like eating corn of the cob, cut the kernels off the ear and serve the corn in a bowl.
For the best corn, you want to buy ears that have tight green husks and glossy silk. You’ll also want to eat your corn the same day you buy it, if possible, because it starts to lose its sugars the minute it’s picked!