Sunday, July 3, 2011

Mexican Grilled Corn

If you're ready looking for a delicious recipe for grilled corn, here is this one. Full of texture, flavor and depth! This 4th of July can be the day to make your corn with a little twist and add some Mexican flare!


1/4 cup regular or light mayonnaise
3 Tbspn. sour cream
3 Tbspn. minced fresh cilantro leaves
1 medium garlic clove, minced
3/4 tspn. chili powder
1/4 tspn. ground black pepper
1/4 tspn. cayenne pepper (Optional)
4 tspn. juice from 1 lime
1 ounce Pecorino Romano cheese, grated (about 1/2 cup)
4 tspn. vegetable oil, plus extra for cooling grate
12 tspn. kosher salt
6 large ears corn, husks and silk removed


Turn all burners to high and heat grill with lid down until very hot, about 15 minutes.

Combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In a second large bowl (I used a gallon sized ziploc bag), combine oil, salt, and remaining chili powder; add corn and toss until coated evenly.

Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooling grate. Grill corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes. Place corn in bowl with mayonnaise mixture; toss to coat evenly (I used a kitchen brush and brush them evenly around). Serve immediately.

Source: Recipe Courtesy of "Cook's Ilustrated, Summer Grilling

1 comment:

Pilarh said...

He visto varias variaciones de esta receta, pero los choclos tal cual asados son tan ricos, que siempre termino haciendolos sin nada, debiera hacerlos un día, suenan ricos estos.