Mexican Street Corn
This recipe features grilled corn on the cob slathered in a zesty cayenne-spiced mayo and coated with a flavorful layer of cotija or feta cheese. The smoky char of the corn complements the creamy, tangy flavors, creating a delightful dish perfect for summer cookouts or backyard gatherings. Serve with lime wedges for an extra burst of freshness.
— Constant Cookbook
Ingredients
- 8 ears of corn, husks and silks removed
- 2 Tbs. canola oil
- 1/2 cup mayonnaise
- 1/4 tsp. cayenne pepper, plus more, to taste
- 1/2 lb. finely grated cotija or crumbled feta
- Lime wedges for serving
Instructions
- Prepare a medium-hot fire in a grill.
- Rub the corn with the oil and place on the grill. Cook, rotating the ears a quarter turn every 2 to 3 minutes, until the corn is nicely grill-marked and the kernels are tender, about 10 minutes total. 
- Put the mayonnaise in a small bowl and season as desired with the cayenne pepper. Place the cheese on a plate. Lightly spread each ear of corn with the mayonnaise, then roll in the cheese to lightly coat. Serve immediately with lime wedges. Serves 8.
- Williams-Sonoma Kitchen
Yield
Serves 8.
Comments
No comments found.