Mexican
Southwest Street Corn
Prep Time: 15 MIN | Cook Time: 30 MIN | Servings: 4
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Prep Time
15 MIN
Cook Time
30 MIN
Servings
4
Ingredients
- 4 10-12” Thick wooden skewers
- 4 ears Sweet corn, husks pulled down and silk removed
- 2 Tbsp. Butter, softened
- ½ tsp. Southwest seasoning or tajin Mexican seasoning
- ½ cup mayonnaise
- 1/3 cup sour cream
- 1 Tbsp. Fresh lime juice
- 1 tsp. Chili powder
- ½ tsp. Chipotle chili powder
- 1 cup Sargento® Shredded 4 Cheese Mexican
- OPTIONAL: Hot sauces, finely chopped jalapenos, lime wedges, chopped cilantro, crumbled bacon, cooked chorizo
Directions
- Pre-heat grill to medium heat. Soak skewers and ears of corn in cold water for about an hour. Preheat grill after 45 minutes. While corn is soaking, make the cheesy corn coating.
- For the cheesy corn coating: In a 2 cup bowl, combine the mayo and next 4 ingredients. Stir until smooth. Stir in shredded cheese. Set mixture aside until corn is done cooking.
- For corn: Lightly butter corn on all sides and season with seasoning(salt & pepper can be substituted).
- Pull the first few husks back over the corn so that the corn is just covered. Tear off remaining husks, and break off the end of the cob. Use one of the loose husks to tie around the end of the cob over the husks to keep them in place while grilling.
- Carefully stick one thick wooden skewer about 4” into the end of each cob.
- Place corn directly over heat and grill for 2-3 minutes or until outside is charred. Rotate corn ¼ turn and continue cooking for 2-3 minutes. Repeat twice more or until entire cob is lightly charred and corn kernels are bright yellow in color.
- Transfer corn to a platter and let rest for a few minutes. Unwrap the remaining husks from corn
- Add extra condiments to small bowls with spoons if needed. Brush reserved cheesy corn coating over grilled corn. Serve topped with assorted condiments sprinkled over corn.
