Easy Mexican Street Corn Recipe

Ready in minutes, this Easy Mexican Street Corn Recipe whips up on the grill for hot, charred deliciousness. Slathered in pantry staples, this side dish shines next to any dinner.

Course Appetizer, Gluten Free, Side Dish, Snack

Cuisine Gluten Free, Hispanic, Mexican

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 395kcal

Author Karly Gomez

Ingredients

8 ears corn
½ cup butter
1 cup mayonnaise
2 cup cotija cheese grated
chili powder to taste
1 lime cut into wedges
cilantro for garnish

Instructions

Preheat the gas side of the Cuisinart Twin Oaks Pellet & Gas Grill to high heat. Husk corn, tying the husks at the bottom with culinary twine or removing completely, then place on hot grill and cover. Turn corn every 2-3 minutes, until lightly charred, closing the lid between each turn. Remove from grill.
Rub each corn cob with butter, then mayonnaise. Sprinkle with cotjia cheese, then add chili powder to taste. Finish with a squeeze of fresh lime juice and garnish with cilantro. Serve hot.

Notes

*you don't want to overcook the corn, so keep turning it every 2-3 minutes, not every kernel needs to be blackened.

*if you can't find cotija cheese, parmesan works well also.

*control the spiciness with how much chili powder you use, starting with less and building up from there.

Nutrition