Grilled Mexican Street Corn
Leave a review!
The following recipe and photography were provided by our partner, Chef Billy Parisi.
Few summer side dishes are more delicious than this Mexican Street Corn!
Fresh from the grill and smothered in a mayo-based sauce with cilantro, cotija cheese, and chili powder sprinkled on top, this veggie-based side does not skimp on the flavor or heat!
Why You’ll Love This Recipe
- It’s delicious fresh off the grill. This Mexican Street Corn is best right off the grill! Serve with your favorite grilled proteins for a complete and filling meal.
- It brings new flavors to a common summer vegetable. Smothered in a garlic lime mayo, and sprinkled with chili powder and cheese, this sweet street corn pairs well with a bit of spice!
- It’s the perfect summer side. While this recipe would be delicious at any time, it tastes best in the summer when Heinen’s Produce Department is full of fresh Midwest-grown corn.
Grilled Mexican Street Corn
Cook time: 25min Prep time: 15min Total time: 40min
Servings: 8
Ingredients
- 8 ears of corn, unshucked
- 1 cup mayonnaise
- ¼ cup sour cream or Mexican crema
- 2 garlic cloves, finely minced
- Zest and juice of 1 lime
- 2 tsp. Heinen's chili powder
- ½ cup crumbled cotija cheese
- 3 Tbsp. fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Preheat the grill to high heat.
- Add the unshucked corn to the grill and cook for 20-25 minutes, turning after 12-15 minutes. The leaves should be browned and the corn cooked.
- Remove from the grill and set aside.
- In a medium-size bowl, whisk together the mayonnaise, sour cream, garlic, lime zest, lime juice, salt, and pepper until combined. Set aside.
- Shuck the corn, gently folding the leaves back but not separating them from the cob. Tie a knot around the husk using butchers twine. Repeat with the remaining corn cobs.
- Brush the shucked corn with the mayonnaise mixture on all sides and evenly sprinkle with the chili powder, cheese, and cilantro.
- Serve.
