Grilled Mexican Street Corn

Summer time is almost here and meaning clean corn season is simply across the nook. As a facet dish for everything from steak to burgers, it’s quite difficult to beat grilled corn (in particular when crowned with my favorite herb butter). however if you’ve ever been to a county fair and had road corn, you know it’s a scrumptious upgrade on a conventional summer time staple.

I actually love this side dish and if I’m being sincere, I’ve been recognized to place down a 1/2 dozen ears at a sitting—making a meal out of this alone. one of the exceptional elements of this recipe is that, at the same time as it appears complicated, it’s definitely quite easy to make. This corn is a guaranteed crowd-pleaser at your next cookout!

INGREDIENTS:

• 4-6 ears of corn, husks on
• ½ cup mayonnaise
• 2 tbsp extra virgin olive oil
• 1 tbsp salt
• 1 tsp pepper
• 2 cups Cotija or Parmesan cheese
• 2 tbsp cilantro
• 1 lime
• cayenne powder or barbecue rub

INSTRUCTIONS : 

1. Set up your grill for two-zone cooking and bring the temperature to a steady 350 degrees.
2. While the grill is heating, mix the mayonnaise, extra virgin olive oil, salt, and pepper in a bowl. Place the bowl in the fridge.
3. Once the grill has reached 350 degrees, place the corn on the grill, leaving the husks on. Grill for 30 minutes, using indirect heat.
4. Remove the corn from the grill and carefully peel the husks back.
5. Coat corn thoroughly with mayo mixture.
6. Pour Parmesan or Cotija cheese onto a plate. Spoon the cheese over the corn, coating the mayo mixture.
7. To finish, top with cayenne pepper or your favorite barbecue rub. Garnish with cilantro and fresh lime as desired.

Get The Recipes : https://www.grillseeker.com/2018/05/grilled-mexican-street-corn/

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