So the weather here was nice last weekend and I went on a grilling spree. I seriously was like let me grill everything. And one of those things was corn on the cob.
Lately I’ve been seeing pics on Pinterest for this Mexican Street Corn. Every recipe I saw was different. Some used mayonnaise or butter. Some used spices in the mayo/butter or put it right on the corn. Never having tried Mexican street corn, I thought I’d experiment and see what all the fuss was about.
Let me just tell you, this version I could eat all day. The mayonnaise spread and the cheese together bring out the sweetness of the corn and just takes it to another level. Once I put it all together, I sat on my patio and just enjoyed eating my version of Mexican Street Corn.
Mexican Street Corn
1/4 c mayonnaise
1/2 tsp Garlic powder
1/2 tsp Chili powder
1/2 tsp Smoked paprika
1/4 tsp Salt
1/4 tsp Pepper
4 Corn on the cob
1 Tbsp Kosher Salt
Salt and pepper, to taste
Queso fresco cheese (or Cotija cheese)
Preheat grill to high heat.
Clean corn by pulling down husks and removing silk from corn. Replace husks. Fill a bowl with 1 tablespoon Kosher salt and enough water to submerge the corn. Let sit for 10 minutes. Remove corn from water.
Place corn on grill and cook for 20 minutes covered, turning every 5 minutes.
Make mayonnaise sauce by combining mayonnaise and rub ingredients until combined. Refrigerate until time to use.
Pull down husks and smear mayonnaise spread all over corn. Season corn with salt and pepper. Sprinkle with crumbled queso fresco. Squeeze lime juice over corn. Enjoy!