Recipe courtesy of Robert Irvine

Grilled Mexican Street Corn

Name: Grilled Mexican Street Corn
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 1/2 cup kosher salt; Zest of 2 limes; 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

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

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Ingredients

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

Corn:

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

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.