Recipe: GRILLED MEXICAN-STYLE STREET CORN

Chef Chris Shepherd's take on Mexican-style street corn is served off the cob and comes together easily for a side dish that is especially great for summer entertaining, when corn is in season.

Ingredients

6 ears corn, husk on and silk removed

2 red chili peppers

12 cup mayonnaise

14 cup cotija cheese, grated

2 limes, juiced

1 tbsp. chili powder

3 tbsp. cilantro, chopped

salt and pepper, to taste

Instructions

- Once the coals on the grill have burned down to strong embers, place the corn directly on the coals. Slightly char the corn and jalapeños on all sides, approximately 4-5 minutes or until charred. Remove from coals.

- Remove the husks from the corn. With a knife, carefully remove kernels from the cob. Dice the chili peppers.

- In a large mixing bowl, add the corn, chili peppers, mayonnaise, lime juice, chili powder, and cilantro. Season with salt and pepper.

- Place in individual serving bowls and top with grated cotija cheese.

Recipe courtesy of Saveur

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