Mexican Grilled Corn Almost Food

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

MEXICAN GRILLED CORN

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.

GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

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

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 CORN

Steps:

• Preheat grill. Peel away the outer husk without actually removing it, remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes. Brush with butter and sprinkle with salt.

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.

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.

LINDA'S 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 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.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

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.