Wednesday, July 30, 2014

Grilled Mexican Sweet Corn.

Grilled Mexican Sweet Corn
(8 ears)


½ cup Mayonnaise
1 medium Lime, juiced
1 tbsp. Ancho Chile Powder
1 tsp. Smoked Paprika
8 ears Fresh Sweet Corn (See note)
¼ cup Unsalted Butter, melted
½ cup Grated Cotija Cheese (or substitute Parmesan Cheese)
to taste Salt & Black Pepper
1 medium Lime, cut into 8 wedges


In a medium mixing bowl combine mayo, juice, chile powder and paprika using a whisk.  Refrigerate until needed.  Grill corn by method preferred (see note).  Generously brush corn with melted butter followed by the mayo mixture and cheese.  Salt and pepper to taste if desired and serve with lime wedges.

Note:               Sweet corn can be grilled 3 different ways.  They are with husks over the kernels, without the husks or wrapped in foil.  My choice would not be in foil.  But each to their own.  Grilling in husks or out, it still takes about 2-3 minutes per side (10-12 minutes total).  You want corn to turn a brighter yellow and have some browning (marks).  See my blog post from 7-29-2014) titled “Sweet Corn Time” to see details on each way to grill corn.

Ideas for Future Efforts

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