Sign up here to receive the Recipe of the Month via email.
Mexican Grilled Corn
Source: BBQ USA by Steven Raichlen (Workman, 2003)
Method: Direct grilling
Serves: Makes 8 ears
- 8 ears sweet corn in the husk
- 1 cup mayonnaise (preferably Hellmann's)
- 1 cup (about 4 ounces) grated Cotija, Romano, or Parmesan cheese
- 3 tablespoons pure chile powder (see Note below) Limes wedges for serving
You'll also need:
- Butcher's string
- Shuck the corn, stripping the husk back as though you were peeling a banana, but leaving the husk attached at the stem end (leave the stem on).
- Holding an ear of the corn in one hand, gather the husk together so that it covers the stem and then tie it with a piece of butcher’s string, forming a sort of handle.
- Remove the corn silk.
- Repeat with the remaining ears of corn.
- Place the mayonnaise, cheese, chile powder, and lime wedges in small attractive bowls.
- Have these ingredients ready on the table, along with butter knives for spreading the mayonnaise.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, arrange the corn on the hot grate so that the husks hang over the edge of the grill (this keeps them from burning) or place a folded sheet of aluminum foil under the husks to shield them.
- Grill the corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes in all), turning with tongs.
- Transfer the grilled corn to a platter.
- To serve, tell everyone to spread mayonnaise on the corn, then working over a plate or the platter, sprinkle the ears with cheese and chile powder.
- Squeeze lime juice to taste over the corn and eat the kernels right off the cob.
Note: I like to use chile powder made with ancho chilies.