Friend of Julie: Barbecue Mexican Corn

It's summer time and my grill is the focus of my cooking method. I found this Barbecue Mexican Corn recipe and modified the ingredients to fit the key program. You may choose to pass on adding butter or oil since there is also mayo in this recipe. You might also adjust the amount of cotija cheese.

Photo by Matthew Mead
Rocco DiSpirito's easy-to-make barbecue Mexican corn offers big flavor without giving you a big gut.

 

Cooking Time Start to Finish: 20 minutes

Ingredients

• 1/4 cup mayonnaise
• 1 teaspoon barbecue spice rub (use your favorite)
• 4 ears local corn, in their husks
• Butter or olive oil
• 1/2 cup (about 2 ounces) cotija cheese, grated
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into 4 wedges

Directions

1. Heat a grill or grill pan to high.
2. In a small bowl, mix the mayonnaise and barbecue spice rub. Set aside.
3. Place the corn, in their husks, on the grill or pan and allow to steam cook for about 5 minutes per side.
4. Peel back some husk and check for tenderness. When corn is tender, remove from the heat but leave the grill on or the pan over the heat. Cut 1 inch off the top of the cobs. Grasp the husk, along with the silk, and peel the husks off the cob like a banana. Continue peeling back the husks around the rest of the cob. Peeling them back together in this way creates a handle for holding the cob.
5. Lightly coat the corn with butter or olive oil and place on the hot grill or pan. 
6. Grill until the kernels begin to develop grill marks and become charred, about 2 to 3 minutes.
7. Turn the cobs occasionally.
8. Using a pastry brush, brush the mayonnaise mixture onto each cob. 
9. Sprinkle the cheese and cilantro over the cobs. 
10. Serve immediately with lime wedges.

Related Posts

• Grilled Corn on the Cob
• Mexican Corn Salad
• Spicy Roasted Corn & Feta Salad
• Corn Chowder with Sausage
• Roasted Corn, Pepper, and Tomato Chowder

*Source: Corn, Mexican Style, by By Rocco DiSpirito, MassLive