Grilled Mexican Corn with Spicy Mayo
Course
Side Dish
Cuisine
Mexican
Servings
Prep Time
6
servings
10
minutes
Cook Time
15
minutes
Servings
Prep Time
6
servings
10
minutes
Cook Time
15
minutes
Ingredients
1/2
cup
Mayo
3
tablespoons
Srichacha
1
teaspoon
white wine vinegar
1
teaspoon
sugar
1/2
lime
juiced
6
ears
corn
1/3
cup
red onion
chopped
2
tablespoons
chopped chives
1/2
cup
Cotija cheese
grated
Salt and pepper
Instructions
Spicy mayo: Combine mayo, Srichacha, white wine vinegar, sugar, and lime juice in a bowl and stir to combine.
Heat BBQ grill or grill pan to a medium-high heat.
Peel corn husks back and remove silk.
Pull one piece of husk from the corn and use it to tie back the rest of husks (see photo above).
Place corn on grill and cook for 3-4 minutes on each side.
Remove corn from grill.
Cut or break husk end from each cob. Then, cut or break each cob into three or four pieces if desired (you can also keep cobs intact if you prefer).
To serve, drizzle spicy mayo on the plate or over the top of the corn (or both!) Top with red onion, chives, Cotija cheese, and salt and pepper.