Recipe courtesy of Robert Irvine
Grilled Mexican Street Corn
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 648
- Total Fat
- 54 g
- Saturated Fat
- 12 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 651 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 648
- Total Fat
- 54 g
- Saturated Fat
- 12 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 651 mg
Ingredients
Lime Salt:
Spicy Mayonnaise:
Corn:
Directions
- Preheat a grill to medium-high heat.
- For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
- 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.
- Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.
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