How do I grill mexican street corn?

Master the art of grilling Mexican Street Corn with our foolproof recipe. Get ready for smoky, charred goodness that will take your taste buds on a fiesta!

You'll need

Items needed to answer the question, How do I grill Mexican Street Corn. Items include: Corn Mayonnaise Sour Cream Chili Powder Garlic Powder Lime Juice Cilantro Cotija Cheese Lime Wedges

Corn 4 ears
Mayonnaise 1/4 cup
Sour Cream 1/4 cup
Chili Powder 1 teaspoon
Garlic Powder 1/2 teaspoon
Lime Juice 1 tablespoon
Cilantro 2 tablespoons (chopped)
Cotija Cheese 1/4 cup (crumbled)
Lime Wedges for serving

Take note
Grilling can be hot and potentially dangerous. Make sure to exercise caution when handling the grill and hot ingredients.

1

Prep the Corn

Start by husking your fresh ears of corn. Peel back the husks, keeping them attached at the base. Remove the silk from the corn and then pull the husks back up, covering the corn kernels.

2

Soak in Water

Give your corn a quick soak in a large bowl of water for at least 15 minutes. This will help prevent the husks from burning on the grill.

3

Preheat the Grill

Fire up your grill to medium-high heat. You want to achieve a temperature of around 400°F (200°C).

4

Grill the Corn

Place the soaked corn directly on the grill grates. Cook for about 10-12 minutes, turning occasionally, until the husks are charred and the corn is tender.

5

Prepare the Seasonings

While the corn is grilling, mix together the following seasonings in a small bowl: mayonnaise, sour cream, chili powder, garlic powder, lime juice, and chopped cilantro.

6

Remove from Grill and Slather

Once the corn is done, remove it from the grill. Carefully peel back the husks (be cautious of the steam) and slather the corn with the seasoned mixture. Make sure to coat all sides evenly.

7

Grill for a Finishing Touch

Place the corn back on the grill for an additional 2-3 minutes, allowing the seasonings to slightly caramelize. Keep an eye on it to prevent burning.

8

Serve and Enjoy!

Transfer the Mexican Street Corn to a serving plate and sprinkle with crumbled cotija cheese and extra chili powder for an extra kick. Squeeze a wedge of lime over the top and garnish with additional chopped cilantro. Dig in and let the fiesta begin!