MEXICAN GRILLED CORN
Steps:
- Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
GRILLED OLD BAY® CORN ON THE COB
Mexican street corn is one of my favorite ways to eat corn but I wanted to try something different. I came up with this Cajun version by replacing lime with lemon, chili powder with Old Bay®, cotija with Parmesan, and cilantro with parsley.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk mayonnaise, lemon juice, and seafood seasoning together in a bowl until smooth. Set aside.
- Grill corn for 12 minutes, turning every 3 minutes until all sides are starting to brown. Spread mayonnaise mixture over all sides of the corn and top with Parmesan cheese and parsley.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 19.6 g, Cholesterol 7.4 mg, Fat 12.9 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 947.7 mg, Sugar 3.4 g
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
MEXICAN GRILLED CORN
If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
- Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
- Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 2 g, Protein 6 g
GRILLED MEXICAN STREET CORN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
- For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
- For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
- Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.
OAXACAN GRILLED CORN
From All You June 2011. Consider adding a little bit of cilantro as well or other spices. In addition you could leave some of the stalk on in order to make eating easier, especially outside
Provided by tomsawyer
Categories Corn
Time 1h10m
Yield 8 ears of corn, 8 serving(s)
Number Of Ingredients 7
Steps:
- Pull down corn husks and remove silk.
- Place husks over corn and soak in large bowls filled with cold water for 30 minutes.
- Preheat a gas grill (or regular) to medium.
- Drain corn on towels and pat dry.
- Pull down husks and brush kernels evenly with butter.
- Place husks back over corn and tie ends with kitchen twine to keep in place.
- Arrange corn flat on grill with string ends away from direct heat.
- Cook, turning often, until tender, about 20 to 25 minutes.
- Cut away twine and pull down husks.
- Spread mayonnaise on each ear, then sprinkle with chili powder and Parmesan cheese.
- Serve with lime wedges with salt and pepper for seasoning.
Nutrition Facts : Calories 262.7, Fat 14.6, SaturatedFat 5, Cholesterol 22, Sodium 253.4, Carbohydrate 32, Fiber 3.6, Sugar 7, Protein 6.9
OAXACAN- STYLE GRILLED CORN ON THE COB
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
Provided by IngridH
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your grill to medium.
- Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
- Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
- Serve with the lime wedges for squeezing over the corn.
More about "oaxacan grilled corn recipes"
OAXACAN-STYLE GRILLED CORN ON THE COB RECIPE
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5/5 (3)Total Time 25 minsServings 4Calories 112 per serving
- Place corn on grill rack. Cover and grill 8 minutes or until lightly charred, turning occasionally. Place corn on a serving plate; drizzle with crema mixture. Serve with lime wedges.
OAXACAN GRILLED CORN | BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Calories 399 per servingTotal Time 32 mins
- To prepare each ear of corn, tie husks back with 100-percent-cotton kitchen string and remove silks. Place ears over a plate and brush with melted butter.
- In a small bowl combine chili powder and cayenne pepper. Place mayonnaise, cheese, and limes in separate small bowls; set aside.
- For a charcoal grill, place corn on the rack of an uncovered grill directly over high heat with husks hanging over the edge or away from the heat source. Grill for 12 to 14 minutes or until corn is caramelized and brown, turning every 2 minutes to cook all sides evenly. (For a gas grill, preheat grill. Set heat on high. Place corn on grill rack directly over heat. Cover and grill as above.)
- To serve, spread corn with mayonnaise, then sprinkle with cheese and spice mixture and squeeze lime over all.
GRILLED CORN IN THE STYLE OF OAXACA RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Calories 128 per servingServings 6
- Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)
- Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.
- Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.
- Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks.
OAXACAN GRILLED CORN RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 279 per servingTotal Time 1 hr 10 mins
- Pull down corn husks and remove silk. Place husks back over corn and soak in large bowls filled with cold water for 30 minutes.
- Preheat a gas grill to medium. Drain corn on paper towels and pat dry, pull down husks and brush kernels evenly with butter. Place husks back over corn and tie ends with kitchen twine to keep in place. Arrange corn flat on grill with string ends away from direct heat and cook, turning often, until tender, 20 to 25 minutes.
- Cut away twine and pull down husks. Spread mayonnaise on each ear, then sprinkle with chili powder and Parmesan. Serve with lime wedges and salt and pepper for seasoning.
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