Grilled Mexi-Corn!

One of my absolutely favorite ways to serve summer corn is grilled, slathered with a chili-infused mayo, and then sprinkled with crumbled cotija cheese. Regina and I made this at the house of my friends Mike and Marie a few days. It went very well with their delicious jerk chicken and grilled tri-tip with jalapenos picked fresh from their garden. Minh provided a few bottles of her fantastic homemade wheat beer. Dinner was delicious!

It’s pretty easy to do. Lightly oil the corn with canola or corn or veg oil and season it with salt and pepper. Make a slather from about a 1/4 cup of mayo, a tablespoon of sour cream (or Mexican crema), a teaspoon of chili powder, a squeeze of lime, a pinch of salt, and a pinch of sugar. You can add a bit of cayenne for more kick if you’d like.

Grilled Mexi-corn is one of my favorite summer side dishes!

Grill the fresh corn over hot coals until charred lightly. While still hot brush the corn with the mayo slather all over. Sprinkle with crumbled cotija cheese and garnish with fresh cilantro leaves.

If you can find sticks you can hammer them in with a meat mallet after the corn is grilled. I found these wooden candy apple sticks at Surfas in Culver City.

Cotija cheese is a dry, crumbly Mexican white cheese available all over the place. Finely crumbled feta cheese is a decent substitute, but not exactly authentic.

Happy grilling!

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