Enjoy the last few weeks of summer with this tasty Grilled Mexican Street Corn. This fresh corn is covered in crema, grated Parmesan, lime juice and feta cheese…and it’s delicious!
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Officially, there are just about two weeks of Summer left for those of us here in the Northern hemisphere. I don’t know about you, but I feel like Fall started this past weekend. School buses are back out in full force, and I think our thermometer dipped into the upper 40’s last night. I even have a light scattering of leaves on my front lawn already. I absolutely love Fall (it’s my favorite season), but I feel like Summer was way too short this year. Maybe I’m becoming a true upstate New Yorker. Either way, I’ve been grilling away lately. Soon enough that grill will be covered in snow…so I need to get my fix in while the weather is still nice!
Our latest obsession around here has been this Grilled Mexican Street Corn. I’ve had this recipe on hold for a while now, but I finally decided to get out there and grill up a batch. And then we promptly turned around and grilled another batch the very next night. It was that good! Imagine fresh corn, grilled to perfection and then covered in crema, grated Parmesan, lime juice and feta cheese. It’s messy, but it’s delicious!
So I don’t know about you, but the thought of putting mayo on grilled corn just didn’t appeal to me when I first heard about it. But here’s the thing–it’s not straight mayo. The mayo goes into an awesome crema sauce that is tart and full of flavor. It’s legit, folks. Trust me on this one.
True Mexican Street Corn uses crema and queso cotija (cheese). Unfortunately, both the crema and queso cotija were nowhere to be found in upstate New York (imagine that!). So I took to Google and ended up using Alton Brown’s recipe for making homemade crema. Then I remember reading somewhere that feta could be used as a replacement for queso cotija. Huh? Feta cheese…on grilled corn? Yeah, it doesn’t sound quite right, does it? My wife looked at me with a raised eyebrow when I pulled the feta out. But go with it. Just do it. The taste is absolutely amazing, and I promise that you’ll be going back for more!
Grilled Mexican-Style Street Corn
For the Grilled Corn
- In a large bowl, soak the ears of corn (husks on) for 30 minutes.
- Using a small bowl, combine the softened butter, lime juice, salt and chipotle powder. Stir until well combined.
- Preheat grill to medium-high heat.
- Carefully pull the husks back from the corn, but do not entirely remove husks. Remove silk from corn.
- Rub the butter mixture evenly across the corn. Pull the husks back into place and tie closed with string.
- Grill the corn for 17-20 minutes, turning frequently to prevent burning.
- Meanwhile, make the Crema Sauce by stirring together the mayonnaise, crema, lime juice, salt and cilantro.
- Remove corn from grill and allow ears to cool slightly.
- Discard husks from corn and cut each ear of corn in half. Insert a skewer into the cut-side of each ear of corn.
- Brush corn evenly with Crema Sauce; sprinkle queso cotija and chipotle powder across the tops of corn before serving.