The Frontera Grill version of Mexican Grilled Corn
I've been thinking about that corn ever since and decided, why not try making it at home? So I found a recipe from Martha Stewart - always a trustworthy resource when it comes to food - then hit a local farmers market.
This was pretty simple to make and a perfect addition to any Mexican-theme meal. It's a great alternative to the usual rice and beans that are typically served with tacos, enchiladas, etc.
My version of Mexican Grilled Corn
One thing to note: I used Contija cheese instead of the Parmesan in Martha's recipe. Next time I make this, I will still use Contija cheese, but will do a better job crumbling it - some pieces were a bit too large to stick to the corn.
Mexican Grilled Corn
From Martha Stewart
4 ears of corn, husks and silk removed
1 Tbsp butter, room temperature
Salt and Pepper for seasoning
2 Tbsp mayonnaise
1/3 cup Contija cheese, crumbled into small pieces
1/4 tsp chili powder
1 lime, cut into wedges
Heat your grill to high. Brush the ears of corn with butter, then sprinkle with salt and pepper. Grill until tender and slightly charred - about 10-12 minutes. Make sure you turn your corn every few minutes so it cooks evenly. Remove from the grill and allow to cool for 2-3 minutes.
Brush the corn with mayonnaise and roll in the cheese to coat. Sprinkle with chili powder and serve with the lime wedges.
I'd like to know: What is your favorite side to serve with a Mexican-theme meal?