Recipe: Mexican Street Corn
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Fresh corn on the cob is pretty much the perfect food. It doesn’t need a lot of fancying up . . . at least that’s what I thought before I was introduced to Mexican Street Corn. This is corn on the cob with a bit of a kick and it’s so loaded with flavor that perfectly complements the corn. Once you try it you’ll never want to go back to plain old corn on the cob.
This Mexican Street Corn is going to be a summer staple for us from now on. My boys licked their fingers after eating this (and I may have done the same).
Ingredients
- 6 ears of corn on the cob
- 1 Tbsp fine sea salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 cup grated parmesean
- 1/2 cup mayo
- 2 limes
- cilantro, chopped
Preparation
Combine your mayo with the juice of two limes and mix well. Combine the salt, garlic power, chili powder, and paprika to create a spice mix. Spread your parmesan cheese on a plate and set aside.
Cook your corn in the husks on the grill. When it’s cooked, pull the husks off and smear the lime mayo on your hot corn.
Sprinkle with your spice mixture then roll each cob in the parmesan cheese. Sprinkle with chopped cilantro and serve immediately.
- 6 ears of corn on the cob
- 1 Tbsp fine sea salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- ½ cup grated parmesean
- ½ cup mayo
- 2 limes
- cilantro, chopped
- Combine your mayo with the juice of two limes and mix well.
- Combine the salt, garlic power, chili powder, and paprika to create a spice mix.
- Spread your parmesan cheese on a plate and set aside.
- Cook your corn in the husks on the grill. When it's cooked, pull the husks off and smear the lime mayo on your hot corn.
- Sprinkle with your spice mixture then roll each cob in the parmesan cheese.
- Sprinkle with chopped cilantro and serve immediately.
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