There’s grilled corn, and then there’s Mexican Street Corn.
You’ve got to 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 it justice. 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 Tablespoon 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 the 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 and finish with a squeeze of lime juice.