Mexican Grilled Corn -- Almost!
Ingredients
- vegetable oil cooking spray or vegetable oil ⓘ
- 14 cup mayonnaise ⓘ
- 3 tablespoons sour cream ⓘ
- 3 tablespoons cilantro leaves, minced ⓘ
- 1 garlic clove, minced (or pressed) ⓘ
- 34 teaspoon chili powder ⓘ
- 14 teaspoon ground black pepper ⓘ
- 14 teaspoon cayenne pepper (optional) ⓘ
- 4 teaspoons lime juice (about 1 lime) ⓘ
- 12 cup romano cheese, grated (about 1 oz.) ⓘ
- 4 teaspoons vegetable oil ⓘ
- 6 ears corn, husks and silk removed ⓘ
- 12 teaspoon salt ⓘ
Instructions
- Burn coals until all ignited and partially covered with ash, about 20 minutes Arrange coals in even layer over half of grill, leaving other half empty.
- Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes Scrape grate clean and spray with vegetable spray.
- (Or wipe a cooking oil-soaked paper towel over grate.
- ).
- While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoons chili powder, black pepper, cayenne (if using) lime juice and cheese in large bowl.
- Set aside.
- In second large bowl, combine oil, salt and remaining 1/2 teaspoons chili powder; add corn and toss until coated evenly.
- Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total.
- Remove from grill and place in bowl with mayonnaise mixture.
- Toss or brush to coat evenly.
- Serve immediately.
- FOR GAS GRILL:.
- Turn all burners to high and heat grill with lid down until very hot, about 15 minutes Scrape and oil grate.
- Proceed with recipe from Step 2, leaving burners on high and cooking corn with lid down.
Nutrition & Diet Analysis (per serving)
1033
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).