Well, that was silly. I just tried it, and believe me, backyard charcoal grilled fresh corn on the cob is every bit as delicious as the ones you buy from a street cart. Painted with the hot sauce and dusted with Cotija and fresh cilantro, they’re like the full Mexican street corn experience, minus the street.
How to store:
- Best eaten while the corn is still hot from the grill. Store leftovers in an airtight container in the fridge for 2-3 days.
Mexican Street Corn
- Heat charcoal grill to 400°F.
- Remove the husks from the ears of corn. Drizzle olive oil over the corn cobs and use your fingers or a pastry brush to rub the oil over the corn.
- Grill the corn on the preheated grill, turning every 3 minutes, until the corn is cooked on all sides and beginning to char (about 20 minutes total).
- Meanwhile, mix together lime juice, zest, cayenne pepper, paprika, cumin, cream, garlic, and mayonnaise.
- Brush the salsa mixture generously over the grilled corn on all sides.
- Sprinkle with chopped cilantro and cotija cheese. Serve immediately.
Mexican Street Corn
This corn is covered in a hot sauce, sprinkled with Cotija and fresh cilantro, they are like the complete Mexican Street Corn experience.
