While the preparation methods and recipe shown here will differ from what you see in Mexico, this is a phenomenal way to serve and eat sweet corn when it is in season. You will never look at corn the same way again.
Mexican-Inspired Street Corn
While the preparation methods and recipe shown here will differ from what you see in Mexico, this is a phenomenal way to serve and eat sweet corn when it is in season. You will never look at corn the same way again.
Ingredients
- 6 ears of sweet corn, (shucked)
- ¼ red onion, (minced)
- 1 jalapeno, (minced)
- 1 clove garlic, (minced)
- Zest of 2 limes
- Juice of 2 limes
- ¼ can chipotles in adobo sauce, (blended)
- Pinch cayenne pepper, (for extra heat (optional))
- 2 Tbsp mayonnaise
- Queso fresco (soft, neutral crumbly white cheese) (for serving)
- 1/8 cup chopped cilantro, (for serving)
- 1 lime, cut into wedges, (for serving)
Instructions
- Gently steam the corn and set aside.
- Combine your red onion, jalapeno, garlic, lime zest, lime juice, blended chipotles, and cayenne pepper and allow to marinate for 15 minutes.
- Add the 2 Tbsp mayonnaise and stir to combine.
- Preheat grill to 500-550F.
- Coat the ears of corn in the mixture you made earlier, and grill quickly on all sides.
- Serve hot with crumbled queso fresco, fresh cilantro, and lime.
Notes
This will get a little messy on your grill, as some of the mixture will fall off the corn while cooking. This is ok—the end product will taste delicious.
You can reserve a bit of the mixture to add back onto the corn at the end, after the corn has been grilled and is ready to be served.
If you don’t want to eat the corn right off the cob, feel free to cut off the corn kernels after grilling, and mix with a bit of the reserved mixture.
You can reserve a bit of the mixture to add back onto the corn at the end, after the corn has been grilled and is ready to be served.
If you don’t want to eat the corn right off the cob, feel free to cut off the corn kernels after grilling, and mix with a bit of the reserved mixture.
