That is not a typo. This is Mexican Street Corn made with Indiana Sweet Corn. I had my first Mexican grilled street corn in Red Hook by the ball fields several years ago, and now I’m hooked. Clearly not the healthiest of side dishes, it went really well with a lighter grilled tequila lime Amish chicken breasts. (Let me know if you want that Barefoot Contessa recipe)
To make it into a much-less-messy-salad-version, just follow all the directions below and then cut the corn off the cob once it is cool enough to handle. Otherwise be sure to have lots of napkins nearby.
This recipe comes from Cook’s Illustrated’s Summer Grilling 2011 issue.
- vegetable oil for cooking grate
- 1/4 cup regular or light mayonaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro leaves
- 1 medium garlic clove, minced
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons juice from 1 lime
- 1 ounce queso fresco or Cotija cheese , crumbled
- 4 teaspoons vegetable oil
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 6 large ears corn, husks and silk removed
- Turn all gas grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape and oil grate (Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.)
- While grill is heating, combine mayonaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice, and cheese in large bowl; set aside.
- In a small bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder. Brush the oil mixture onto the corn.
- Grill corn over high heat, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonaise mixture; toss to coat evenly. Serve immediately.