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.
- 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
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.
*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.
Calories: 395kcal | Carbohydrates: 3g | Protein: 6g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 698mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 1mg