There’s grilled corn, and then there’s Mexican Street Corn.
Ya gotta love a good ear of corn – and this time of year they’re everywhere. But the classic boiling method, while good just doesn’t do justice to its amazingness. Grilled, brushed with mayo and lightly sprinkled with chili powder turns it…on its ear so to speak. Pardon the pun, but just wait till you have some.
4 ears of corn, husks & silk removed
3 tablespoons olive oil
2 pair wooden chopsticks
1/3 cup mayonnaise
1/2 cup Queso Fresco crumbled or grated Parmesan cheese
Juice of 1 lime
1 tablespoons chili powder
- Heat grill to medium high.
- Put cheese on a plate.
- Brush corn with oil and grill corn until they soften and get grill marks, about 20 minutes.
- Remove from grill and insert a single chopstick into the end of each ear as a handle.
- Brush with mayonnaise, roll in cheese, then sprinkle with a little chili powder & finish with a squeeze of lime juice.