Mexican Grilled Corn on the Cob
Corn on the cob is probably every kid’s favourite summer vegetable! You can never go wrong with boiling it or grilling it (and serving with herbed butter, divine!). In fact, there are myriad ways to prepare corn and if you’re keeping it on the cob, this Mexican grilled corn is sure to spice up your summer meals.
The great part is for the purists in your fam you can just grill it plain as well so everyone is happy. Enjoy!
Servings:
Serves 6–8
You’ll Need
- ½ cup mayonnaise
- Juice and zest of 1 lime
- 1 tsp chili powder
- ¼ tsp kosher salt
- Pinch of cayenne pepper (optional)
- 8 ears corn on the cob, husked
- 1½ Tbsp cooking oil
- ½ cup crumbled feta
- 2 Tbsp chopped fresh cilantro leaves
Prep and Cook
- In a small bowl, whisk together the mayonnaise, lime juice and zest, chilli powder, salt, and cayenne (if using)
Set aside - Prepare the grill for medium-high heat
Lightly brush the corn with the oil, place on the grill and cook, turning every 2–3 minutes, until tender and slightly charred (about 10 minutes) - Remove the corn from the heat and brush the mayonnaise mixture onto the hot corn, coating the cob evenly
Place corn on a platter and sprinkle with crumbled feta and chopped cilantro - This is a messy meal, so serve with wooden skewers or corn holders, if possible
- If you aren’t keen on grilling the corn, you can cook it in a big pot of boiling water for 5–7 minutes (or until the kernels are tender) then drain well and proceed with step 3 in the recipe
