Mexican Grilled Corn
Most of us are pre-programmed to think we have to boil or steam corn before it goes anywhere near the grill but there’s really no need to.
This classic Mexican street food is cooked and charred entirely on the BBQ resulting in crunchy, sweet tender kernels with a buttery, creamy, spicy hit. A bit of sweet, a bit of heat and a kick of lime. A flavour sensation
Great to put in a pile, all the different toppings laid out so your crew can pick and choose a little bit of what they fancy.
INGREDIENTS
8 Cobs / Ears of Corn - husk on
BBQ rub - one or two tbsps is enough for 8 corns
1 tspn chipotle or caynene powder (optional)
100g mayo or soft butter
200g crumbled cotija cheese, or feta cheese
2 limes, cut into total of 8 wedges
Other toppings of your own choosing such as:
Freshly chopped chilli
Chopped coriander
Bowl of Sriracha
METHOD
If you are looking for some heat, then add the chipotle or cayenne to your House rub and mix well.
Set up your BBQ to cook directly at a fairly high heat - around 200C
Dunk each corn cob in water for a split second then place on the grill
Turn every few minutes until the outside is charred a little - around 8-10 minutes
Take the corn off the grill, remove the husks and then smear with the butter
Place back on the grill for another five minutes, turning often, until the kernals star to brown at the edges
Remove from the grill, sprinkle with the rub and allow your guests to add the cheese, squeeze of lime and and other toppings as they like.