Corn season is here again and it gives us all a chance to make this woderful Grilled Mexican Street Corn. I served it with Grilled Lamb Lolly Pops, but you could just as easily throw some burgers on the grill and grill the corn with the burgers.
- 2 whole corn on the cob
Mexican Corn Topping
- 1 tbsp Hellman's mayonnaise
- 1/2 tbsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp Asian chili sauce (hot)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- kosher salt and freshly ground black pepper
- 1 recipe Lamb Lolly Pops
- 1-2 tbsp cumbled cotija or feta cheese
- 2-3 sprigs fresh cilantro
Gather all ingredients before starting recipe
- Mix together all of the ingredients for the corn topping and set aside until ready to grill corn.1 tbsp Hellman's mayonnaise, 1/2 tbsp chili powder, 1/4 tsp smoked paprika, 1/4 tsp Asian chili sauce (hot), 1/2 tsp garlic powder, 1/2 tsp ground cumin
- Pre heat the broiler.
- Shuck corn, leaving about 1/3 of the husks on the corn.
- Select a pot that will be large enough to fully immerse the corn. Fill with water and bring to a boil.
- Immerse corn in the boiling water. The water will stop boiling. Bring back to a boil, about 2 minutes, then remove the corn. It will be cooked.
- Transfer each corn cob to an aluminum sheet lined baking pan. Slather the corn topping on the corn and place under the broiler. Set the timer for 2 minutes, or until the corn starts to blister and it gets a golden color.
- Remove corn to a platter garnish with crumbled cotija or feta cheese, a few leaves of cilantro and a wedge of lime. Serve with Lamb Lolly Pops.