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Mexican Street Corn
Mexican Street Corn

Grilled Mexican Street Corn

  

July 10, 2018

Corn is a staple of cookouts, and there’s nothing like biting into a cob of juicy, flavorful corn. Our street corn recipe lends this summer favorite a little kick and a lot of flavor.

If you’re not into hot sauce, don’t worry. The mayonnaise and cheese in the recipe cool down the hot sauce, so the heat isn’t overwhelming. Experiment with different hot sauces to find what works best for you. And you’ll want to de-husk the corn and lay it straight on your GrillGrates to get that crisp, charred look.

The beauty of this recipe is in its variability: once the corn is cooked, guests can add or subtract toppings to their preference.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 6 Killer Ears of Mexican Street Corn

Ingredients

6 Corn on the cub with husks

Canola oil spray

2 teaspoons Salt

2 teaspoons Fresh Cracked Black Pepper

2/3 grated or crumbled Cotija cheese

1/3 cup Mayonnaise

1/3 cup crema or sour cream

Hot Sauce (We suggest Valentina or Cholula)

6 tablespoons chopped Cilantro

1 tablespoon Smoked Paprika

Radish slices for garnish

1 Lime

Directions

1Remove the husks from the corn.

2Chop the cilantro and slice the radishes.

3Combine the mayonnaise and crema and half of the cotija cheese in a mixing bowl.

4Heat your grill to about 600 degrees surface temperature. Remember GrillGrates run hotter, about 150 degrees hotter than the dome temperature of your grill.

5Lightly spray the corn with canola oil and season with salt and pepper.

6Place the corn on the grill.

7Rotate the corn a quarter turn ever three to four minutes.

8Remove the corn when cooked. Usually about 12-15 minutes

9Using a pastry brush, cover the corn with the mayonnaise and crema mixture.

10Sprinkle with hot sauce, Cotija cheese, and smoked paprika.

11Garnish with cilantro and radish slices.

12Cut the lime in half and squeeze over the corn to finish.

13Serve immediately.

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