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Mexican Grilled Corn {Recipe}

This Mexican grilled corn recipe is from the cookbook, Sam the Cooking Guy: Just Grill This!, by Sam Zien

Mexican Grilled Corn Recipe - www.cooksandbooksandrecipes.com

Mexican Grilled Corn – Photo credit: Steve Sanders

Mexican Grilled Corn Recipe - www.cooksandbooksandrecipes.com

Mexican Grilled Corn – Photo credit: Steve Sanders

Author Sam Zien notes:

Have it once, and you’ll have it forever–unless of course you’re my wife, and then you’ll have it never. Have I mentioned she’s my food opposite?

Mexican Grilled Corn Recipe - www.cooksandbooksandrecipes.com

Mexican Grilled Corn – Photo credit: Steve Sanders

Cooks&Books&Recipes Editors’ Notes:

If I’m grilling, I want corn on the cob. Every time. For me, it’s kinda the reason to heat up the grill. But still, at the end of the summer, even I start to get bored with the same ‘ol grilled corn. I’m happy to say that my love was recently reignited with this recipe. The tang of lime, the kick of chili, the saltiness of Parmesan–all melded/melted together with mayonnaise? Fire up that grill! (Oh, and why hadn’t I ever thought of using chopsticks as corn on the cob holders??)

Ready to make this delicious Mexican grilled corn recipe?

Just Grill This! (cover) - www.cooksandbooksandrecipes.com

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Mexican Grilled Corn

Featured Recipe From: Sam the Cooking Guy: Just Grill This!

Yield: Makes 6 ears (that sounds silly, doesn't it?)

Ingredients:

  • 6 chopsticks, not pairs, just 6 sticks
  • 6 ears of corns, husks and the crazy pain-in-the-ass silk removed
  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chili powder
  • 6 lime wedges

Directions:

Preheat the grill to medium.

With a small knife, make an X about 1/4 inch deep in the middle of the bottom of each ear; this is where the handle will go.

Give the corn a quick rinse under cold water and place directly on the grill.

Place on the grill and cook until softened and golden brown in spots, up to about 30 minutes.

Remove from the grill and push the chopstick into the X you made in each ear, making a handle. Using the back of a spoon or a pastry brush, brush each ear with the mayo--and don't be shy.

Sprinkle with the Parmesan and then a little dusting of chili powder. Give 'em a quick squeeze of lime and away you go--corn nirvana.

btw: If you're jacked for time, you can always wrap the ears in plastic wrap and give them a zap in the microwave for about 3 minutes, then throw them on the grill. It'll cut the cooking time waaaay down.

© 2011 Sam Zien

Reprinted with permission from Sam the Cooking Guy: Just Grill This, by Sam Zien (John Wiley & Sons, Inc.)

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