Grilled Mexican Street Corn
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
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.
