Show me a person who doesn’t love BBQ corn and I’ll show you someone who doesn’t know what the heck they’re talking about. Just kidding. Getting corn niblets and spices stuck in your teeth isn’t for everyone, but I think the deliciousness is worth it. And the messiest foods are usually the best foods. This recipe from The Artful Desperado was inspired by Esquites, a classic Mexican street food that’s all about layers of cooked corn kernels, spicy mayo, lime and grated cotija cheese (aka Mexican feta). Now you can enjoy the same thing at home, but without having to cut the kernels off… easy!
Mexican Style Grilled Corn (Makes 4)
- 4 ears of corn
- ¼ cup mayo
- 1 tbsp melted butter
- 1 tbsp Sriracha sauce (or Valentina if you can find it)
- 1 tsp ancho or chipotle chile powder
- ½ tsp sea salt
- A few sprigs of fresh oregano, trimmed and chopped
- Olive oil to brush
- Salt and pepper
- Start by peeling the corn husk. Either tie back the husk or cut it off the cob completely.
- Brush corn with olive oil and season with salt and pepper.
- Place corn over the grill (not on a hot spot or it will burn and not cook through) and cook for about 15-20 minutes until corn gets a bit soft and you have some nice grill marks. This produces al dente corn, so if you like your corn softer, leave it on the grill longer.
- To make the spicy mayo: combine the mayo, butter, hot sauce, chile powder, and sea salt. Add a squirt of lime juice and mix again.
- Spread the mayo over the hot corn, sprinkle some freshly chopped oregano on top and add one more squirt of lime juice. Enjoy!
Let us know how yours came out in the comments section!
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