Grilled Mexican Street Corn

Corn is a staple of cookouts, and there’s nothing like biting into a cob of juicy, flavorful corn. Our street corn recipe lends this summer favorite a little kick and a lot of flavor.

If you’re not into hot sauce, don’t worry. The mayonnaise and cheese in the recipe cool down the hot sauce, so the heat isn’t overwhelming. Experiment with different hot sauces to find what works best for you. And you’ll want to de-husk the corn and lay it straight on your GrillGrates to get that crisp, charred look.

The beauty of this recipe is in its variability: once the corn is cooked, guests can add or subtract toppings to their preference.

Ingredients

6 Corn on the cub with husks

Canola oil spray

2 teaspoons Salt

2 teaspoons Fresh Cracked Black Pepper

2/3 grated or crumbled Cotija cheese

1/3 cup Mayonnaise

1/3 cup crema or sour cream

Hot Sauce (We suggest Valentina or Cholula)

6 tablespoons chopped Cilantro

1 tablespoon Smoked Paprika

Radish slices for garnish

1 Lime

Directions

1. Remove the husks from the corn.

2. Chop the cilantro and slice the radishes.

3. Combine the mayonnaise and crema and half of the cotija cheese in a mixing bowl.

4. Heat your grill to about 600 degrees surface temperature. Remember GrillGrates run hotter, about 150 degrees hotter than the dome temperature of your grill.

5. Lightly spray the corn with canola oil and season with salt and pepper.

6. Place the corn on the grill.

7. Rotate the corn a quarter turn ever three to four minutes.

8. Remove the corn when cooked. Usually about 12-15 minutes

9. Using a pastry brush, cover the corn with the mayonnaise and crema mixture.

10. Sprinkle with hot sauce, Cotija cheese, and smoked paprika.

11. Garnish with cilantro and radish slices.

12. Cut the lime in half and squeeze over the corn to finish.

13. Serve immediately.