Grilled Mexican Street Corn
- Lime Salt:
- 1/2 cup kosher salt
- Zest of 2 limes
- Spicy Mayonnaise:
- 1 1/2 cups mayonnaise
- 3 tablespoons spicy chili sauce
- Juice of 2 limes
- 6 ears fresh corn on the cob, shucked and silks removed
- 1 cup shredded Monterey Jack, plus more for garnish, optional
- Lime wedges, for garnish
- Fresh cilantro leaves, for garnish
Preheat a grill to medium-high heat.
For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
Recipe courtesy of Robert Irvine's Eat! and Robert Irvine's Nosh
Recipe courtesy of Bobby Flay