Mexican Street Corn

Corn grilled in the husk then slathered in chipotle, lime mayo and finished with
fresh cheese and cilantro. That's Mexican Street Corn, baby!

Servings: 4 servings

Author: Chef Ben Kelly

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Side Dish Appetizer Snack

Mexican

Street Food corn on the cob mexican food

🧂 Ingredients

4 ea Ears of Corn Still In The Husk
¼ cup Mayonnaise
2 tablespoon Chipotle in Adobo

chopped very fine
1 ea Lime, Juice and Zest
2 tablespoon Chopped Cilantro
Salt

to taste
¼ cup Crumbled Ricotta or Feta Cheese

If you have access to queso fresco, use that.

1 Soak the corn in water for 30 minutes.
2 While the corn is soaking, heat your barbecue on medium-high heat (about 350°f -
400°f) for 15-20 minutes.
3 Take the corn out of the water, leave it in the husk, and put it on the grill.
Close the lid and cook for 15 to 20 minutes. Flip it halfway through cooking.
4 Take the corn off the grill and let it cool for 5 minutes.
5 While the corn is cooling, combine the mayo, chipotle, lime zest and juice and
cilantro. Mix well.
6 Pull the husk back off the corn but leave it attached for presentation and to
provide a handle to hold on to. Brush the corn on all sides with the chipotle
mayonnaise mixture and top with some crumbled cheese. Enjoy!