Mexican Street Corn
Using fresh, grilled corn makes everything taste better here at the ranch. I’ve got corn three ways for you here, today. We’ll make Mexican street corn, corn caviar and a hot corn salsa.
You may recognize the Mexican Street Corn recipe from our cookbook: Faith, Family and the Feast. Y’all can pick up a signed copy at our website store when you’re picking up the Mesquite Seasoning that you’ve just about run out of since the last time you bought some because you’re going to need it for this here street corn recipe.
This cookbook was a labor of love, and each recipe inside will make anyone you are cooking for dance in the kitchen. The Mexican Street Corn recipe is on page 184-185 if you want to look it up.
Chili Lime Sauce
Start by combining the sour cream, Duke’s mayonnaise (and only Duke’s), lime juice and the chile powder and spices.
TIP: Toast whole oregano and cumin to bring out the aromatic flavors of the spice.
I like to add a lot of Parmesan cheese because I like mine cheesy. Once all ingredients are combined, taste test. When it tastes like it’ll get you on to town, chill in the fridge while we get the corn on the grill.
Perfect Grilled Corn
Place the shucked corn into a bath for about a half an hour before grilling. Wipe the ears of corn dry so that you can coat them in olive oil without it beading up like water on a duck’s back.
Get the fire really hot but make sure you don’t leave it on too long or that corn will pop. There’s no need to season the corn at this step of the process because all of those flavors are waiting in the chili lime sauce that we’re going to add later.
TIP: Coat the corn in Duke’s Mayonnaise while on the grill to increase caramelization. Sprinkle with seasoning when it’s done and you can eat it just like that.
Another method of grilling corn is to soak it inside the husk for 15-20 minutes and then cook right on the coals.
Mexican Street Corn
Coat with the chili lime sauce and sprinkle with parmesan cheese – you’re good to go. Enjoy!
Hot Corn Salsa
To make a delicious cast iron skillet corn dip, start by putting a pat of Kerrygold butter into the pan. Next, use your knife to slice the grilled corn kernels right into the skillet. You will want to use about three ears of corn for this. Then, mix in the chili lime sauce until it’s thoroughly creamy. Heat, and add parmesan cheese. You can use this to eat, dip, top a taco, a burger, anything. It’s an easy delicious side dish for any potluck, as well.
Cowboy Caviar
There may be a long list of recipes for this stuff calling for canned corn, but don’t you do it. Now that you know how easy it is to make perfect grilled corn, I want you to make this dish with grilled corn.
Just like the hot corn salsa, slice the kernels off of the cob into a bowl. From here you can get really creative but I like to blend in black-eyed peas, jalapeno, avacado, etc. You can sure get creative here folks!
There you go – now head out to your local farmers market or your backyard and grab some fresh corn on the cob. Don’t forget to subscribe to our YouTube Channel and come back every Wednesday at 2:30 CST for a new video.
Grilled Mexican Street Corn – Cowboy Kent Rollins
Ingredients
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons grated Parmesan cheese plus more for sprinkling
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ancho chile powder
- 6 ears sweet corn shucked
- Olive oil
- Salt and black pepper
Instructions
- In a small bowl, whisk together the sour cream, mayonnaise, Parmesan cheese, lime juice, chili powder, garlic powder, cumin and ancho chile powder.
- Rub the corn with olive oil, then sprinkle with salt and pepper
- Clean, oil and preheat the grill to medium- high. Place the corn on the grill, close the lid if using one and cook, turning frequently until lightly charred and softened, about 10 minutes.
- Remove the corn from the grill and let cool slightly. Generously brush with the sour cream mixture, sprinkle with more Parmesan, and serve immediately.