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World & regional flavors

Grilled Mexican Corn
This corn preparation comes from chef David Turin, one of our Chef's Table partners. It is not only full of delicious chin dripping summer corn flavor but is also incredibly simple with less husking and more grilling fun. The creaminess of the sauce really stays with the corn and holds these lovely Latin seasonings and lime creating a lovely sweet and salty pucker in your mouth. If you try this once you'll end up making it a grilling regular!
1/2 cup mayonnaise
1/2 tsp. chili powder
1/4 tsp. ground cumin
4 ears of corn on the cob, with husks
3/4 cup Cacique Queso Blanco
1 lime, cut into 8 wedges
sea salt or kosher salt, to taste
fresh cracked pepper, to taste
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Grilled Mexican Corn

Grilled Mexican Corn

Grilled Mexican Corn
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:12 minutes
1. In a bowl, combine the mayonnaise, cumin and chili powder.
2. Without husking the corn, remove loose husks and exposed silk from each ear.
3. Place ears of corn, still in their husks, directly on a medium hot preheated grill. Cook corn in the husks, turning regularly, for about 6-8 minutes.
4. Remove the corn from the grill and "half husk," leaving the pulled back husks on the corn as a handle.
5. Brush the exposed corn liberally with 3/4 of the mayo mixture. Return the corn to the grill with the open side face up.
6. After the mayo mixture has melted into the corn, roll the corn over so the exposed kernel side is face down on the grill. Cook just long enough to add color to the corn.
7. Brush the corn with the remaining mayo mixture and crumble the queso blanco onto the open side of each ear.
8. Season with salt and pepper. Squeeze the juice of a lime wedge over each ear. Serve with an extra lime wedge and enjoy