Mexican-style grilled corn on the cob

By Julie Van Rosendaal on June 04, 2014

Charring cobs of corn directly on the grill adds a deliciously smoky flavour, and is far easier than boiling large quantities of corn on the stovetop. Brushed with butter and mayo and sprinkled with salty feta or crunchy toasted coconut, this popular Mexican street food is easy to make at home.

Mexican-style Grilled Corn on the Cob

6 ears of corn, shucked
3 tbsp (45 ml) melted butter
3 tbsp (45 ml) regular or light mayonnaise
1/4 cup (60 ml) crumbled feta or toasted coconut (or both)
1 tsp (5 ml) chili powder
lime wedges
small wooden dowels or popsicle sticks

Preheat your grill to medium-high.

Grill cobs of corn for 7–8 minutes, turning often with tongs, until charred all over. Remove from heat and insert wooden dowels or popsicle sticks into the stem end. Brush with butter and mayonnaise, place on a serving platter and sprinkle with feta or coconut and chili powder.

Serve immediately, with wedges of lime for squeezing overtop. Serves 6.

 

Originally published in ParentsCanada magazine, June/July 2014.


By Julie Van Rosendaal | June 04, 2014

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