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The Bristol Blog

Grilled Mexican Street Corn!

posted on May 31st, 2016 by Nicole Vuletich

grilled cornOne of our favorite joys of summer is enjoying a warm, freshly grilled corn on the cob. It seems anywhere you turn, you can find some grilled version of corn, whether it’s at a summer fair, from a local street vendor, or prepared in your own backyard. Nothing beats the flavor of sweet corn with a light char of the grill.

There are many ways to prepare grilled corn, such as grilling with the husks on or off, shucked and in foil, or naked on the grill. Not to mention the many ways to enjoy the corn once it’s grilled. It seems the most popular method is eating corn straight from the cob, but grilled corn is also a wonderful addition to salads, salsas, cornbread, and more!

Our current favorite method? Mexican Street Corn. Grill up some sweet corn and kick it up a notch with a spread of mayonnaise, Cotija cheese, chili powder, and fresh squeezed lime. You’ll be enjoying this recipe all summer long.

Elote (Mexican Street Corn)

Serves 8

Bristol Farms Olive Oil, for brushing
1 teaspoon chile powder
1/2 teaspoon cayenne powder
8 ears of corn, husked
1/4 cup mayonnaise or unsalted butter
1/2 cup crumbled cotija cheese
1 lime, cut into 8 wedges

1. Preheat a outdoor grill to high. Brush grill grate with olive oil. In a small bowl, combine the chile powder and cayenne. Set aside.

2. Grill the corn, turning occasionally with tongs, until cooked through and lightly charred. Remove the corn from the grill and immediately brush each ear with a small amount of the mayonnaise, just enough to coat lightly.

3. Sprinkle each ear of corn with 1 tbsp. cotija cheese and a pinch of the chile & cayenne powder mixture.

4. Squeeze a lime wedge over each ear and serve.

grilled corn2

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