Grilled corn on the cob smothered with a creamy spread and then sprinkled with Mexican spiced cheese topping.
It’s Memorial Day weekend and I’m in denial. Does it seem like it came quickly this year? Down here, kids are now out of school for the summer. I never remember being out of school before Memorial Day. Pretty sure we went well into June, even.
I’m guessing everyone is looking for grilling recipes this weekend. I have a few favorite ideas featured in my sidebar, but we can always add new ones to the list, right? This Mexican Street Corn is the best. I first had it a little over a year ago at one of our favorite local restaurants. We now make it at home on our grill, because it’s super easy and amazingly flavorful.
What are you up to this Memorial Day weekend? We have no plans until Monday, when we leave for North Carolina for about 1 1/2 weeks. We are spending a few days at Wrightsville Beach and then another few days in Winston-Salem. I want to check out the restaurants, bakeries, etc while there, so please let me know if you have any recommendations!
Mexican Street Corn
- 5 ears fresh corn , husked
For the Spread:
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 1/4 teaspoon garlic salt
- Juice from one lime
For the Topping:
- 1/4 cup grated Cotija cheese
- 1 teaspoon smoked paprika (or chili powder if you want heat)
- Chopped cilantro , for garnish (optional)
Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
Preheat the grill to medium heat (between 350-450 degrees F).
Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.