Grilled Mexican Style Corn Food

GRILLED CORN, MEXICAN STYLE

Steps:

• Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
• Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat a grill to high heat. Oil the grates well.
• Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
• In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
• Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

MEXICAN GRILLED CORN

Steps:

• Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

• Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.

GRILLED MEXICAN-STYLE CORN

Steps:

• Set out the sour cream, cheese, and corn, and let each person fix his own.
• Heat grill to medium high.
• Place 1 cup sour cream or creme fraiche in a small bowl and sprinkle with 1/8 teaspoon cayenne pepper; set aside.
• Grate 2 cups cheese into a small bowl; set aside.
• Grill corn until tender, about 15 minutes, turn frequently.
• Remove from grill; when cool enough to handle, pull back husks and remove silk.
• Brush corn with sour cream and roll in cheese.

GRILLED MEXICAN STREET CORN

Steps:

• Preheat a grill to medium-high heat.
• For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
• For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
• For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
• Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.

MEXICAN GRILLED CORN

Steps:

• Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
• Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
• Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.

GRILLED MEXICAN CORN WITH CREMA

Steps:

• Prepare grill.
• Combine first 3 ingredients.
• Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.

MEXICAN GRILLED CORN -- ALMOST!

Steps:

• Burn coals until all ignited and partially covered with ash, about 20 minutes Arrange coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes Scrape grate clean and spray with vegetable spray. (Or wipe a cooking oil-soaked paper towel over grate.).
• While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoons chili powder, black pepper, cayenne (if using) lime juice and cheese in large bowl. Set aside.
• In second large bowl, combine oil, salt and remaining 1/2 teaspoons chili powder; add corn and toss until coated evenly.
• Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture. Toss or brush to coat evenly.
• Serve immediately.
• FOR GAS GRILL:.
• Turn all burners to high and heat grill with lid down until very hot, about 15 minutes Scrape and oil grate.
• Proceed with recipe from Step 2, leaving burners on high and cooking corn with lid down.

MEXICAN GRILLED CORN ON THE COB

Steps:

• 1. Preheat grill to medium-high.
• 2. Combine mayonnaise, yogurt or sour cream and chili powder in a small bowl.
• 3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
• NOTE: Cotija cheese, also called queso Anejo or queso Anejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.