Grilled Mexican Street Corn
Mexican Street Corn (on the cob) is about as delicious as it gets, Dripping in salty perfection and a perfect slathering of mayo and cheese, street corn is not just a side dish, you can crunch down on this easy to make corn pretty much any day of the week. Let's fire up the grill and get cookin!
Mexican Street Corn (on the cob) is about as delicious as it gets, Dripping in salty perfection and a perfect slathering of mayo and cheese, street corn is not just a side dish, you can crunch down on this easy to make corn pretty much any day of the week. Let's fire up the grill and get cookin!
Ingredients
Equipment
- Stainless Steel Corn Cob Holders
Steps
- 1
Preheat an outdoor grill between 350-400 degrees.
- 2
Remove husks of corn on cob, or pull back leaves and leave on. Remove corn silk and discard.
- 3
Place corn on grill and heat for 10-15 minutes, rotating corn halfway through cooking. Corn should be bright and yellow when done.
- 4
In a mixing bowl, add 1/2 cup of real mayonnaise, 1/2 cup of sour cream and 1/4 cup cilantro in a large bowl. Set aside. This is your corn topping.
- 5
Remove corn on the cob from grill and use a basting brush to spread the mayonnaise mixture onto the corn.
- 6
Once cob is fully covered, sprinkle generously with Parmesan cheese around the entire cob.
- 7
Return corn to the grill and heat an additional 5-10 minutes, rotating frequently to cook on each side, until entire corn is heated.
- 8
Serve corn sprinkled with juice of lime, extra chopped cilantro and a dash of chili powder or cayenne pepper if desired.
Nutrition
- Calories
- 428
- Carbs
- 22 g
- Protein
- 11 g
- Fat
- 34 g
- Fiber
- 2 g
- Sodium
- 835 mg
- Sugar
- 5 g
Estimates for one serving.
