Mexican Street Corn
6 ears yellow corn, shucked
1/2 cup mayonnaise (preferably 1/4 cup regular 1/4 cup light)
2 Tbsp finely chopped cilantro, plus more for garnish
1 small clove garlic, minced
1 large pinch dry cayenne pepper, plus more for topping, to taste
1 cup finely crumbled Cotija cheese
1/2 tsp ancho chili powder, then more to taste
½ lime, juiced
Lime wedges, for serving (optional)
Preheat grill to medium-high heat (to about 450 degrees F).
Meanwhile, in a mixing bowl whisk together mayonnaise, cilantro, garlic, cayenne pepper, lime juice. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.
Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 – 9 minutes total.
Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don’t overdue it or the cheese will be overwhelming and you won’t have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges if desired.
Sprinkle over the cotija if you want a lighter coating (rather than rolling).
Add chili powder to taste. Some people like a lot, while others like just a few dashes.
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