Grilled Mexican Street Corn
Grilled Mexican Street CornCourse: Dinners, Keto, Main Dishes
6 ears yellow corn, shucked
1/2 cup mayonnaise
2 tbsp, finely chopped cilantro, plus more for garnish
1 small clove garlic, minced
1 fair pinch cayenne pepper, plus more for topping, to taste
1 cup Cotija cheese, finely crumbled
1/2 tsp ancho chili powder, then more to taste
Lime wedges, for serving, optional
- Preheat a grill over medium-high heat at about 450 F.
- Meanwhile, in a mixing bowl, whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place Cotija cheese in a shallow dish long enough to fit corn.
- Once grill is preheated, place corn on grill, leaving space between them. Grill until charred on all sides, turning every few minutes, about 8 – 9 minutes total.
- Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer. Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper, if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges, if desired.