Recipe Card: Grilled Mexican Street Corn
Ingredients Medium Ears Sweet Corn – Husks Removed 6-8 ea. Mexican Crema (or Sour Cream) ½ C. Mayonnaise ½ C. Cilantro – Minced ½ C. Garlic Clove – Minced 1 ea. Ground Chipotle Pepper ¼ tsp. Lime Zest 2 tsp. Lime Juice 2 Tbsp. Cotija Cheese – Crumbled 1/2 C. Lime Wedges to serve Instructions 1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated. 2. In a bowl, whisk together the crema , mayonnaise , garlic , cilantro , chipotle pepper , lime zest and lime juice . Taste and season with salt if needed. Set aside. 3. Place the husked corn directly onto grill grates. Grill for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill. 4. Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cotija cheese . Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges .
Cooking Equipment
Cutting board & knife
Measuring cup
Measuring spoons
g
Grill or grill plate
Mixing bowl & spoon
Tongs
Basting brush
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May 2021
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