One of my favorite things about the summer season is being able to grill on my BBQ, which was a delightful house warming gift from friends. Corn on the cob is a staple of my summer BBQs. Most people stick to a dollop of butter and a sprinkling of salt, but making Mexican-style grilled corn is just as simple and it will amp up your corn with a bit of a kick and some tang.
Mexican-style corn on the cob is brushed with mayonnaise, and sprinkled with some goat cheese, Chile powder and fresh lime. The mayo and cheese will melt with the heat of the grille, and the lime will cut through that richness. The finish of Chile spice makes for a corn on the cob that has got some bite to it. I like to cook this for my friends when they come over for a BBQ to surprise them with something a little different. Plus, it’s so easy that its hard to justify not making if you already are planning on starting up the grille.
- Corn cobs
- Chile powder (chipotle is my favorite)
- Crumbled goat cheese (cotija and queso fresco are traditional)
- Lime wedges
- Preheat your grill to medium-high.
- Leaving the stalk attached, remove all but the single, very inner-most layer of corn husk and discard.
- Run cobs under water and then put directly on the grill.
- Cook ~5 minutes at a time, rotating to lightly char all kernels.
- Remove any husk/silk that didn’t burn away on the grill.
- While the corn is still hot, coat each with 1-2 tsp of mayo. You can put the mayo on a paper towel and then rub it on the corn, or you can put the mayo on a plate a roll the corn over it.
- Sprinkle with Chile powder and cheese.
- Squeeze lime wedges over top and serve warm.
Source: Confections of a Foodie Bride