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Mexican Style Corn On The Cob

Mexican Style Street Corn

Mexican Street Corn is a Summer Favourite! The flavours of grilled corn, and then a lime chilli twist, and the mayo turns into this beautiful buttery coating. Oh dear is it good! You can even go further by topping the corn with crumbled cotija cheese and fresh cilantro and don't forget to give it one last squeeze of lime at the end!
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Prep Time 10 minutes
Total Time 10 minutes
Course: bbq, dinner, lunch, Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • Corn on the cob, husks removed
  • Butter
  • Salt & Pepper
Chilli, Lime Spread
  • 1/2 cup Mayonnaise, Hellmans
  • 1-2 tbsp. Chilli Powder
  • 1-2 Limes, juice

Method
 

  1. Remove the husks on the corn. Blanch in boiling water for roughly 4-5 minutes. Butter each cob of corn really good and add salt and pepper. Remove and cool on a baking sheet. At this point, you can cover with wrap until ready to grill.
    Make the spread by combining all ingredients. You may want to add a little salt and pepper to taste. Cover and refrigerate until ready to grill.
    Grill the corn until it is charred a bit on all sides. Keep turning until so it cooks evenly. Brush the corn all over with the Chilli Lime Mayonnaise spread. Remove from the grill. Add the cheese, cilantro and a finishing squeeze of lime juice. Enjoy!
    *If you do not have cotija cheese, you can also substitute it with Parmesan, or grated feta cheese.