It’s always a good day for grilled Mexican street corn, but on Cinco de Mayo is it’s a must. Check out how to grill street corn properly in this guide.
Grilled Mexican Street Corn On The Cob
Whether on Cinco de Mayo or any other day of the year, grilled Mexican street corn is a great backyard snack. So in honor of our favorite May tradition, here’s a take on Mexican street corn by one of the best Pit Masters in the game – Malcom Reed.
Fire up your grill, and let it come up to a medium-hot fire for grilling the corn. You don’t need to remove the silks, trim, or season the corn – simply place them over direct heat as they are.
Roasting Your Mexican Street Corn
Roast the corn, rotating it slightly every 5 minutes. You will know the corn is ready when the husk dries out and starts browning (you can check by peeling back the husk once it reaches that point).
Once ready, remove the corn on the cob from the grill. Be careful, it’s going to be hot! Using a sharp knife cut the end off the cob, then remove all of the husk including the silks.
Seasoning Your Mexican Street Corn
Now, time to add the “street” component! Apply a layer of mayo, sprinkle with Cotija cheese (or parmesan), and squirt some lime on it. Finish sprinkled with some finely diced cilantro.
Enjoy your grilled Mexican street corn!
ILGM Folks: In UNSUCCESSFULLY attempting to open YOUR three following links, i.e., Grilled Corn Recipe (Roasted Corn Salad On The Grill), How To: Mexican Style Brisket For Beef Brisket Tacos & Mexican Grilled Chicken Recipe (Pollo Asado Al Carbon), I kept getting the error message of “UNABLE TO OPEN” for each one of them EVERY TIME I TRIED so could you please take a look at them and fix them so they can be opened by me?
Thanks much, Bob
Just fixed them Bob, thank you for the heads up that they were broken!
Hey Malcolm Reed: A couple of things and they are: 1.) In your Mexican Street Corn on the Cob recipe, what’s the name of that “peppery” material that you sprinkled on each ear of corn after you had applied the mayo and the Cotija cheese as you left that out of your Ingredients?
With regard to your Bacon Burnt Ends recipe and keeping in mind that not all of us out here in grilling land are anywhere near experienced as you, Malcolm, you didn’t mention just how much of the pork belly (weight wise) should be used in this recipe and you then go on to say “give it some time then” and I ask, how much time is necessary Malcolm??? And just how do I know “if (and when) the color is right”? And as to your comment about the “target temperature”, are you referring to the INTERNAL “target temperature” of the pork belly Malcolm?
Thanks much Malcolm, Bob