GRILLED MEXICAN STREET CORN SALAD
Steps:
- Heat a grill pan to medium-high heat.
- Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.
- Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature.
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.
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
MEXICAN GRILLED CORN ON THE COB
Street vendors across Mexico sell this style of roasted or grilled corn topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own. Found online on Eating Well.
Provided by Katzen
Categories < 60 Mins
Time 50m
Yield 4 Cobs, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 154.3, Fat 4.3, SaturatedFat 1.8, Cholesterol 8.8, Sodium 106.3, Carbohydrate 27.7, Fiber 3.4, Sugar 6.6, Protein 6.4
GRILLED MEXICAN STREET CORN (ELOTE)
Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
Provided by Megan Keno
Categories Side Dish Grill Quick and Easy
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.
Nutrition Facts : Calories 242 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 274 mg, Sugar 4 g, Fat 18 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
LINDA'S MEXICAN GRILLED CORN
Bring your next Mexican dinner up a notch with this DELICIOUS corn! Great at BBQ's and family get togethers too! Start with 1 tsp. of chili powder, and depending on how hot you like it, you can adjust by tasting.
Provided by Lindas Busy Kitchen
Categories Corn
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 8
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 frying pan, until slightly charred, turning 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, add the mayonnaise mix, and mix well.
- Squeeze lime juice over the corn, and top with Parmesan.
- Season with chili powder, to taste. Mix well.
- Serve with extra lime wedges.
- Note: You can cut the corn in half to make more if you like.
Nutrition Facts : Calories 510, Fat 35.8, SaturatedFat 15.9, Cholesterol 74.5, Sodium 662.1, Carbohydrate 38, Fiber 3.4, Sugar 11, Protein 15.9
GRILLED CORN
this is the best way we like to have corn on the cob. the corn finishes cooking in the butter and seasoning, instead of adding them afterwards. it's also really easy to prepare as a side dish at a bbq, since you can do all the prep. ahead of time, and then just place them on the grill. we use greek seasoning, but i have used a variety of spices, be adventurous!
Provided by bratty
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- light grill, you want a medium fire.
- thaw corn.
- cut approx 6 inches sheets of aluminum foil.
- coat ears of corn with softened butter.
- shake seasoning on each ear of corn.
- wrap each ear of corn in a foil sheet.
- place on grill, and grill for approximately 30-45 minutes over indirect heat.
Nutrition Facts : Calories 122.5, Fat 1, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 29.4, Fiber 3.5, Sugar 4.7, Protein 4.1
GRILLED MEXICAN CORN WITH CREMA
Crema Mexicana is similar to sour cream and can be found in many large supermarkets. If you can't find it, use low-fat sour cream.
Provided by LMillerRN
Categories Corn
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131.5, Fat 1.6, SaturatedFat 0.2, Sodium 218.4, Carbohydrate 30.8, Fiber 3.7, Sugar 3.9, Protein 4
MEXICAN GRILLED CORN -- ALMOST!
We love authentic Mexican grilled corn, which calls for crema and queso fresco.When I don't have time to go to the Mexican food store, I use this almost authentic recipe using things I have at home. Courtesy of Cooks Illustrated who tell us that the recipe is close to what is sold by Mexican street vendors with more common ingredients -- spicy sweet, smoky and charred!. (I am giving directions for both charcoal and gas grills.) NOTE: If you do have queso fresco or Cotija, use either in place of the Romano cheese.
Provided by Mareesme
Categories Corn
Time 32m
Yield 6 ears corn, 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281.1, Fat 14.2, SaturatedFat 5.1, Cholesterol 24.8, Sodium 517.1, Carbohydrate 33.6, Fiber 3.5, Sugar 4.6, Protein 10.3
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5/5 (24)Total Time 30 minsCategory EasyCalories 220 per serving
- Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil.
- In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.
- Partially unwrap corn to cool for a few minutes before applying sauce. Keep the foil under the corn to be used for serving the corn.
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