Kingsford University Part 3: Grilled Mexican Corn

 

Grilled Mexican Street Fare Corn

This Grilled Mexican Corn, with its awesome sauce, was one of my favorite recipes from Chris Lilly and Kingsford University.

I tried this Grilled Mexican Corn recipe while at Kingsford University and I was IN LOVE! Thank you to Chris Lilly from Big Bob Gibson’s BBQ and Kingsford Charcoal for sharing this awesome, and lower calorie version of Grilled Mexican Corn, Street-fare style.

This traditional Mexican street fare is typically made with mayonnaise, chili powder and Cotija cheese. This recipe decreases the fat and amps-up the flavor by cutting the mayonnaise with yogurt and limejuice, and using a seasoning blend of chili powder, cumin and cayenne pepper.

Makes 5-6 main courses or 10-12 side dishes
Prep Time: 10 minutes
Cook Time: 6-7 minutes

Ingredients:
3/4 cup plain yogurt
3/4 cup mayonnaise
5 tablespoons lime juice
1 cup Cotija cheese grated fine
4 teaspoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon salt
6-8 ears corn

Directions:
1) In a small bowl combine the yogurt, mayonnaise, and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
2) Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6-7 minutes turning every two minutes until kernels start to soften.
3) Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.  Sprinkle each corn cob liberally with the Cotija cheese mixture, and they are ready to serve.

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4 Responses to Kingsford University Part 3: Grilled Mexican Corn

  1. Jenn's Food Journey March 23, 2011 at 8:11 am #

    Oh…YUM!! I’ve made corn by spreading a mayo parmesan mixture on it, wrapping it in foil and throwing it on the grill. This sounds even better!!

  2. Jason's BBQ Adventures March 24, 2011 at 6:55 pm #

    Love the sauce on this corn. Once summer hits and I can get my hands on some fresh corn from a local farm, I will definitely be doing this recipe! I have always crumbled up some Cotija cheese onto corn, but this takes that to the next level.

  3. Chris March 26, 2011 at 11:41 am #

    This was actually one of my top three things I ate that whole weekend.

  4. Robyn March 28, 2011 at 8:37 am #

    Ahh, fresh corn. One of the best things about summer!!

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