This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese.
This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish.
How to Make Grilled Mexican Street Corn
- Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char for about 5 minutes, then turn.
- Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
- Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, cilantro, or grated parmesan cheese.
This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese..
Ingredients:
- 4 ears of corn
- 2 tablespoons mayonnaise
- 1-2 tablespoons freshly squeezed lime juice, or to taste.
- 1/4 teaspoon chili powder, or to taste
- Salt and Pepper
- Grated Parmesan Cheese
Instructions:
- Prepare a grill, with heat medium-high, and rack 4 inches from fire. Put corn on the grill, and cook until kernels begin to char for about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
- Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, or grated parmesan cheese.
- Optional: Spicy chili powder, cilantro, diced finely, or Tajin seasoning.
