Grilled Corn on the Cob

Name: Grilled Corn on the Cob
Yield: Yield: 8 Portions
Cuisine: Mexican
Ingredients: 8 cobs sweet corn, husked; 4 limes; Salt, as needed; Vegetable oil, as needed; Dried pequin chile, finely ground, as needed; 8 heavy-duty bamboo skewers; ¾ cup/180 mL mayonnaise; 4 oz/113 g grated queso cotija

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 cobs sweet corn, husked
Vegetable oil, as needed
Salt, as needed
8 heavy-duty bamboo skewers<

Americas
Mexico
Side dish
Vegetarian
Gluten-free
Central America
Street Food

Method

Rub the corn with oil and season with salt.
Grill on a medium-hot grill until slightly charred on all sides and heated through, 5 to 10 minutes.
Remove the ears from the heat, and spear each with a bamboo skewer.
Squeeze the lime juice over the corn, spread with the mayonnaise, and sprinkle with the cheese and ground chile. Serve hot.