Grilled Mexican Corn

The combination of the char from the barbeque, the sweetness of the corn, the garlic-y mayonnaise dressing, the sharp cheese and the spices create such a magical, fresh bite that screams summer to me.

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Photo by Grace Holyoke (2019)

Growing up, corn was such a staple on our dinner table every summer. We usually have it boiled and smothered in butter (which, don’t get me wrong- is DELICIOUS.) but I wanted to create something with a bit more flavour, but still doesn’t take a lot of time or effort to make. You guys need to try this recipe it is delicious!

If you don’t have cotija cheese, you can easily use any crumbly cheese you have on hand. Feta would be a great option, queso fresco- even goat cheese would be delicious.

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Photo by Grace Holyoke (2019)

I just placed the corn on the barbeque dry, closed the lid and let it char a bit on each side. The sugar in the corn caramelizes so beautifully and the flavour of grilled corn is a thing of magic. When the corn comes off the grill, you brush it with the garlic sauce and it will slowly melt and glaze the corn because it is so hot.

Next, you crumble on your cheese, and sprinkle your spices. I used chili powder, smoked paprika and cayenne powder. If you aren’t a fan of spice, you can omit the cayenne but I like it spicy. Finish it with some cilantro or parsley and a squeeze of lime juice to brighten up all of the flavours. Serve it immediately!

Grilled Mexican Corn

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (or greek yogurt)
  • 2 cloves of garlic, minced
  • 5-6 ears of corn, husked and cleaned
  • about 1/2 cup cotija cheese, crumbled
  • fresh lime juice, from about 2 medium limes
  • chili powder, cayenne powder, smoked paprika, as desired
  • fresh cilantro for garnish

Process

  1. Preheat your barbeque to medium-high heat
  2. In a medium bowl, combine the mayo, sour cream, garlic and stir to combine.
  3. Brush grill grates with oil, add the corn to the grill and cook for 8-10 minutes or until corn is cooked as your desire. I like it with a lot of char markings on it for the flavour.
  4. Remove the corn from the grill, evenly brush all the ears with the mayo-cream mixture.
  5. Sprinkle the ears with the cheese
  6. Evenly squeeze fresh lime juice over each cob
  7. Sprinkle the cobs with the spices of your choice, to taste.
  8. Garnish with cilantro
  9. Serve warm!

Cheers Everyone!

Grace Eveline

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One thought on “Grilled Mexican Corn

  1. I loved this. The cayenne was a nice surprise and the cob of corn was grilled perfectly. I didnt think you could do better than just butter…but I was wrong

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