Mexican Street Corn
Mexican Street Corn is becoming more popular by the second. They are cheesy, creamy, buttery, charred, herby and oh my goodness so delicious!
Equipment
- Grill
- Boiling Pot
- Basting Brush
Ingredients
- 5 ears of sweet corn
- 1 stick butter
- 2 garlic cloves crushed
- ½ cup mayonnaise
- ½ cup Pecorino Romano Cheese grated
- 2 tablespoon parsley fresh
- salt and pepper to taste
Instructions
- Boil corn in a boiling pot for about 10 minutes or until the corn begins to become soft.
- While the corn is boiling, melt the butter over low heat on the stove. Add in the crushed garlic and cook until garlic becomes fragrant.
- Once both the corn and garlic butter are done, take both out to the grill and place the corn on the grill on medium heat.
- Baste the corn with the butter garlic until all is covered. You will repeat this process throughout the grilling because this helps get that char on the corn.
- Once the corn is charred, remove from the grill and spread mayonnaise on all of the ears.
- Sprinkle the Pecorino Romano over the corn to cover it.
- Sprinkle with chopped fresh parsley.
- Season with salt and pepper.
Notes
You can save the ears of corn without the mayo and cheese on them in the fridge for up to 2 days wrapped in tinfoil.
Nutrition
Serving: 1ear of cornCalories: 194kcalCarbohydrates: 1gProtein: 4gFat: 20gSaturated Fat: 4gCholesterol: 20mgSodium: 264mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 191IUVitamin C: 3mgCalcium: 111mgIron: 1mg
Tried this recipe?Let us know how it was!