Grilled Corn, Mexican Style
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ears of corn, husked
- 2tablespoons mayonnaise
- 1 to 2tablespoons freshly squeezed lime juice, or to taste
- ¼teaspoon chili powder, or to taste
- Salt
- freshly ground black pepper
Nutritional analysis per serving (4 servings)
175 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Step 2
Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.
Private Notes
Comments
For a little more authentic "street corn" like you find in Mexico City, use 4-6 T. mayo. Add a few drops of Cholula hot sauce, and sprinkle with crumbled cotija cheese. (Use feta cheese if you can't find cotija.) Also, use ancho chile powder, not just any red chile powder.
Don't try to grill the raw corn. Microwave it with the husk on. I put 3 in the microwave for about 8 min. Remove the husk then grill. Much easier and same taste.
This recipe overthinks it. Simply grill the un-husked corn, and once it's charred squeeze lime juice on it and give it a hefty dusting of salt. That may sound too simplistic, but it's infinitely better tasting, easier to eat and healthier than slathering mayonnaise all over it.
I promise you: literally every person who has ever eaten grilled corn with salt and lime juice at my house has never cooked it any way since. It's the platonic ideal of corn.
This is my first time making the dish. I followed it to a T. I noticed after the first five minutes of cooking the corn, there was barely a black kernel. However, each successive five minutes blackened it significantly, such that on the third turn of five minutes it was a very black side. I would suggest 6-5-4 to make it well-balanced turning it about 1/3 each time on the grill. I’d use cojita cheese vs mayo next time as it is the classic way, but mayo makes the spread very even with knife.
For a little more authentic "street corn" like you find in Mexico City, use 4-6 T. mayo. Add a few drops of Cholula hot sauce, and sprinkle with crumbled cotija cheese. (Use feta cheese if you can't find cotija.) Also, use ancho chile powder, not just any red chile powder.
Corn charred with grill on low, still too tough to eat. I had to add them to the microwave for a quick fix. Next time I’ll pre-steam the corn until almost done, then add the char on the grill. Happily, it tastes great at the end.
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