May 11, 2015

grilled mexican corn on the cob


I hope everyone had a wonderful Mother's Day!  Mine consisted of pool time, grilling, reading, relaxing, etc. etc. etc.  It was amazing.  As you can tell it was also delicious! 

This corn is similar to what you would get from the food trucks in Mexico and perfect to serve alongside just about anything, but I love it especially with BBQ.  Corn on the cob doesn't have to just be butter and salt and after eating this... you probably won't do it the same again!

Servings 4-6
Total Time 15 minutes

  • 4-6 ears corn, shucked 
  • 2 tablespoons butter 
  • 2 tablespoons mayo
  • course salt
  • freshly ground black pepper
  • chili powder
  • cumin 
  • 1/2 cup grated cotija cheese
  • 1 lime, quartered 

1.  Heat a grill on medium-high. 

2.  When hot add the corn, and grill until hot and lightly charred all over, 7 to 10 minutes (depending on the temperature of the grill). 

3.  Spread the ears in butter, mayonnaise, and then sprinkle with salt, pepper, chili powder, cumin, and cheese.   

shown with grilled chicken with BBQ rub
4.  Serve with a lime wedge to squeeze over the cob and enjoy!!!

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