Grilled Mexican Street Corn
A crowd favorite, this recipe for Grilled Mexican Street Corn is sure to steal the show at your next barbecue or picnic. This project was in partnership with MSPC for the Minnesota Farm Bureau.
Grilled Mexican Sweet Corn
Prep time: 10 mins
Total time: 20 mins
Makes 4 servings
METHOD
In a medium bowl, stir together cotija cheese, cream, mayonnaise, chopped garlic, lime zest, and lime juice until well combined. Set aside.
Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
Spoon cotija mixture over corn cobs. Sprinkle with chili powder and cilantro, if desired. Serve with lime wedge.
INGREDIENTS
1/2 cup cotija cheese, crumbled
1/4 cup Mexican crema, or sour cream
1/4 cup mayonnaise
1 clove garlic, finely chopped
1 teaspoon finely grated lime zest, from 1 lime
2 teaspoons fresh lime juice, from 1 lime
4 ears fresh corn, husks removed
Pinch chili powder, to serve
Chopped fresh cilantro, to serve
Lime wedges, to serve
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