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Southwestern Street Corn
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Test Kitchen Approved Recipe

Turn grilled sweet corn into something special with your choice of southwestern seasoning and plenty of Cotija cheese.


YIELD
6 servings

TIME
Active Prep: 5 min
Cook: 45 min

INGREDIENTS


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NOTES

Cooking corn in the husk allows it to cook in its own moisture and makes it much easier to take the husk off.



DIRECTIONS

Preheat a grill for even, medium-high heat. Set corn (in their husks) onto the grill and cook for about 15 min. with the lid on. Alternatively, bake the corn in an oven preheated to 350 degrees for 35 min. While corn cooks, mix mayonnaise, lime zest and juice, and choice of seasoning in a small bowl until thoroughly combined. Remove corn from heat and let cool for about 10 min., or until it can be handled. Peel back the husks and grill the ears with the lid off for 5 to 10 min., or until corn is slightly charred. Liberally brush on mayonnaise mixture to coat. Finish by sprinkling all sides with a generous pinch of Cotija cheese and cilantro.



SERVING SUGGESTIONS

This pairs well with Charro Beans and Adobo Rice.

THANKS TO
Abbey Cochran

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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