Grilled Mexican Street Corn

0

20 min

Grilled Mexican Street Corn

Grilled Mexican Street Corn Photo 1

Time

20 min

Serving

8 persons

Calories

0

Rating

0.00 rating-star (0)

Author: Monica Feluchi

This Mexican dish tastes great and is cooked as an appetizer on lots of occasions. There are almost no holidays in Mexico without it and it is often sold in the streets. Try cooking it right away to understand the benefits of the treat!

Ingredients

  • corn kernels : 8 piece (remove the husks first)
  • sour cream : 0.5 cup
  • mayonnaise : 0.5 cup
  • cilantro : 0.5 cup (minced)
  • garlic : 1 clove (minced)
  • chipotle pepper : 0.25 tsp (ground)
  • lime juice : 2 Tbsp
  • cotija cheese : 0.5 cup (crumbled)
  • lime zest : 2 tsp

Metric Conversion

Stages of cooking

  1. Start cooking the dish with pre-heating the grill to 204 C (400 F). Now, cook the sauce. Take a bowl and mix sour cream (or Mexican crema), mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice in it. Now, taste the sauce and add salt if needed. This depends on your taste. As soon as the sauce is ready, set it aside for a while.

    Grilled Mexican Street Corn Photo 2
  2. The next step is grilling the corn. To do that, put the husked corn on the grill and cook for about 3-4 minutes. Don’t touch it during this time. As soon as the kernels start browning, turn them onto another side and cook for 3-4 minutes more. Repeat the step until all the sides of the kernels get brown. After that, remove them from the grill and put onto a plate.

    Grilled Mexican Street Corn Photo 3
  3. This is how your grilled corn should look like. 

    Grilled Mexican Street Corn Photo 4
  4. Top the corn with the sauce you have prepared and dredge with grated cheese. To simplify the task, use a small spoon or a brush to cover each corn smoothly.

    Grilled Mexican Street Corn Photo 5
  5. If you wish, you can sprinkle the kernels with pepper, lime juice or other spices you like. Serve warm and enjoy!

     

    Grilled Mexican Street Corn Photo 6

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