Mexican-style grilled corn on the cob

Votes: 18

How to Make - Mexican Grilled Corn on the Cob

Time: 25 min.
Complexity: easily
Servings: 4

Corn on the cob can be not only boiled but also roasted, as the Central American Indians have done since ancient times. Roasted corn, with its primal appearance and tantalizing aroma, awakens the appetite and evokes the warmest emotions. If you're hosting a picnic with close friends, this dish will be a hit. Roast the cobs over a campfire or on the grill, roll them in mayonnaise sauce, drizzle with lime, and sprinkle with cheese and chili pepper. A superb combination of spices, cheese, and smoky corn awaits you.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 corn on the cob
0.5 cup mayonnaise
1.5 cups sour cream
1/4 cup chopped cilantro leaves
1 tbsp. grated parmesan
Juice of 1 lime
Ground chili pepper, to taste
2 limes, quartered, for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, Parmesan cheese, mayonnaise, sour cream, lime juice, cilantro

Cooking the dish according to the recipe:

Remove the husk from each cob, but leave the stalk on the end for easy handling. Grill the corn on a hot grill or in a cast iron skillet until lightly charred.
Turn the corn cobs to ensure even cooking. Mix the mayonnaise, sour cream, and cilantro. Grate the Parmesan cheese into another bowl. Spread the warm corn with the mayonnaise mixture, drizzle with lime juice, and sprinkle with Parmesan cheese. Season with chili pepper and serve with lime wedges.

Categories:

recipe / Summer dishes / Picnic / Festive dishes / Party Dishes / Grill, barbecue / Grilled vegetables and fruits / / Mexican cuisine / Tyler Florence