Grilled Street Corn

Grilled Street Corn

If you’ve never had this traditional south-of-the-border snack, you’re in for a treat. Spiced mayo coats the nooks and crannies of sweet summer corn that’s blistered to perfection and topped with creamy cheese, fresh herbs, and zesty lime.

Grilled Street Corn
Makes 4 servings
  • 4 ears fresh corn
  • 1 tablespoon vegetable oil
  • ⅓ cup mayonnaise
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground red pepper
  • 1 teaspoon fresh lime zest
  • Crumbled queso fresco or cotija cheese, fresh cilantro, and lime wedges, to serve
  1. Shuck corn, leaving a few husks attached; twist and knot husks into a bundle at end of cob.
  2. Heat a cast-iron grill pan over medium-high heat. Brush oil onto pan.
  3. In a small bowl, whisk together mayonnaise, paprika, salt, cumin, red pepper, and zest. Brush half of mayonnaise mixture all over corn.
  4. Grill corn, turning every minute, until kernels are lightly browned, about 5 minutes. Brush remaining mayonnaise mixture all over corn. Serve immediately with cheese, cilantro, and lime.



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