Mexican Corn on the Cob
This flavorful corn comes from the streets of Mexico to your kitchen
Servings: 6 cobs
Equipment
- BBQ grill
- Basting brush
- Kitchen shears
Ingredients
- 6 ears Fresh corn on the cob shucked
- 1-1/2 Tbsp Melted butter or Olive oil
- Salt and Pepper to taste
Mexican Corn Toppings
- 1/2 cup Mayonnaise
- 1/4 cup Crema or sour cream/Greek yogurt
- 1/2 cup Cotija cheese crumbled
- 1/2 tsp Ancho chili powder
- 1/2 tsp Cumin
- 4 stalks Fresh cilantro
- 1 lime cut in wedges
Instructions
Grill the Corn
- Preheat grill to medium heat
- Shuck the corn, removing husks and corn silk completely
- Brush with melted butter or olive oil, adding salt and pepper to taste
- Grill for 10 minutes, rotating cobs to achieve a lightly browned appearance and corn kernels are easily pierced
Add Mexican Toppings
- Combine mayonnaise and crema in bowl
- Brush grilled corn cobs with mayonnaise and crema mixture
- Then roll corn into the crumbled cotija
- Sprinkle on ancho chili powder and cumin
- Using kitchen shears cut cilantro into pieces and add
- Finish off with a squeeze of lime and serve with additional cilantro if desired