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Author Notes: My version of traditional grilled Mexican street corn uses two non-traditional ingredients Kewpie Japanese mayonnaise and Smoked Spanish paprika. The result is possibly the messiest, best corn you have ever eaten. Perfect for a summer barbecue. —Kim at Something New For Dinner
- 6 fresh corn cobs with husk in tact
- 1 lime
- 1/3 cup Kewpie Japanese mayonnaise
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon chili powder
- 4 ounces grated Cotija cheese
- 1/3 cup chopped cilantro
- Pull the corn husks back from each cob and remove silk, leaving the corn husks attached to the corn. Pull off a small ribbon of the husk and tie the husks back to form a handle.
- Fill a sink full of water and soak the tied corn for at least half an hour. This helps prevent the husks from burning when they are on the grill.
- While the corn is soaking, grate and juice the lime and mix it with mayonnaise, smoked paprika and chili powder. Cover and refrigerate until ready to serve.
- Clean and lightly oil your grill grates and heat to medium-high. Dry the corn and grill until charred on all sides, taking care to keep the husks away from the hottest part of the grill, about 10 minutes.
- When the corn is cooked, remove any lingering silk and generously rub each cob down with the lime-mayo-spice mixture. Sprinkle each cob with the grated Cotija cheese, chopped cilantro, salt, and if you prefer, a little extra chili powder. Serve hot with plenty of napkins.
- This recipe was entered in the contest for Your Best Recipe for the Shore