Grilled Mexican-Style Corn on the Cob

Recipe

Side Dish
Grilled Mexican-Style Corn on the Cob

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User Rating

4.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
¼ c.mayonnaise
¼ c.sour cream
¾ c.finely crumbled cotija cheese, divided
1 tsp.ancho chili powder, divided
2 tsp.garlic paste
¼ c.finely chopped cilantro leaves and tender stems
Salt and pepper, to taste
4ears corn, shucked
1lime, cut into wedges, for serving
Cilantro leaves, for serving

Directions

  1. Prepare grill for direct cooking over high heat.
  2. Combine mayonnaise, sour cream, 1/2 cup cotija cheese, 1/2 teaspoon chili powder, garlic paste and cilantro in a large bowl. Stir until combined, season to taste with salt and pepper and set aside.
  3. Grill corn, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with remaining 1/4 cup cotija cheese and remaining 1/2 teaspoon chili powder and serve immediately with lime wedges and fresh cilantro leaves, if desired.
  5. Variations:
  6. Parmesan Pesto with Sundried Tomato Grill corn according to directions above. Roll grilled corn in prepared pesto and sprinkle with grated parmesan cheese and chopped sundried tomatoes.
  7. Hoisin Sesame Seed Grill corn according to directions above. Roll grilled corn in prepared hoisin and garnish with sliced green onions, sesame seeds and red pepper flakes, if desired.

Nutrition facts

Servings

300 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 35mg
  • Sodium: 530mg
  • Total Carbohydrates: 20g
  • Protein: 9g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 2%
0%
Calcium 20%

Recipe Source:

Chef Andrew from Ankeny #1