Mexican Street Corn

Course easy side dish, easy side dish, vegetable, mexican, Side Dish, Vegetable

Cuisine Mexican

Servings 4 servings

Par cook your corn. My simple way is to place the ears of the corn, still in their husk into the microwave and hit the fresh vegetable button. When complete, they are perfectly cooked and they peel so easy! If you don’t have a microwave, remove the husks and silks and cook in a pot of boiling water until tender, about 8 minutes. For presentation purposes I prefer the microwave method, because you can peel the husk to the bottom and tie with a piece of husk, and just remove the silk.
Remove the corn and completely dry. Either start your outside grill or your inside grill pan works great. This corn is already cooked, so you just want to add some flavor and char.
Liberally oil each piece with some canola oil and lightly salt. The cheese is salty so don’t add too much. Grill until nicely charred on all sides.
Remove from the grill plan, and place on a platter for serving. Brush mayonnaise on all sides of the corn. Sprinkle with the crumbled cheese on all sides. Sprinkle with chile powder and squeeze lime juice over the corn. Top with chopped cilantro.

Keyword corn on the cob, mexican street corn, street corn