Mexican-Style Street Corn
Mexican-Style Street Corn
Makes 6 to 8 servings for corn-loving people
8 large ears of corn
Kosher salt
½ cup your favourite mayo
3 tablespoons freshly squeezed lime juice
1½ teaspoons ancho chile powder
½ teaspoon smoked paprika
¼ cup (1/2 stick) butter, melted
¼ cup crumbled feta cheese
¼ cup chopped fresh cilantro
- In a small bowl, combine the mayo, lime juice, chile powder, smoked paprika, and ¼ teaspoon of salt and give it a good mix. Cover with plastic wrap and chill in the fridge. (This mayo will keep perfectly for up to 24 hours in the fridge.)
- Shuck the corn, leaving the end bit to act as a handle (thank you, Mother Nature). Bring a large pot of salted water to a rapid boil over high heat and par-boil the corn for 3 minutes, working in batches, if necessary. Drain.
- Heat a grill (or grill pan) over medium-high heat. Grill the corn, turning every minute or so with your trusty kitchen tongs, until nicely charred on all sides, about 6 to 8 minutes.
- Baste the grilled corn with butter, covering every nook and cranny. Liberally baste the corn a second time with the chile-lime mayo. Go to serious basting town here, kids.
- Sprinkle the feta cheese on top and garnish with fresh cilantro. Best. Corn. Ever.
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