Yesterday was Memorial Day. We had a restful and relaxing day at home. Grilling is one of the things we love to do for Holidays. Yesterday was no different.
Our menu was quite simple, but packed with flavor. Beef Plate Short Ribs and Mexican Street Corn.
I am not sharing the recipe for my Beef Plate Short Ribs at this time. I am saving that one for my cookbook.
The Mexican Street Corn is what’s up today. Mexican Street Corn is corn that is grilled then covered with a few simple ingredients but yet so flavorful. Delicious when served right off the grill.
Mexican Street Corn
- 4 Ears Cobb Sweet Corn
- Grated Cotija Style Cheese
- 1 1/2 Cups Kraft Mayo
- olive oil Generous amount
- Morton Kosher Salt
- 1 tbsp Smoked Paprika
- 2 tbsp Chili Powder
- 1 Palm full Chopped Cilantro
- 1 whole Lemon zest
- 1 Juice of a Lemon
- Cobb Sweet Corn
- Grated Cotija Cheese
- Olive Oil
- Kosher Salt
- Smoked Paprika
- Chili Powder
- Lemon Zest
- Heat your grill to 425. We used a Traeger Grill.
- Brush the corn with a generous amount of Olive Oil on both sides.
- Grill for 10 - 15 minutes. Turning halfway through.
- While the corn is grilling, add the mayo, lemon zest, juice of the lemon, a pinch of salt, smoked paprika, chili powder and cilantro in a bowl. Mix together and set aside. *Typically Mexican Street Corn is made with Lime, but we were out so I used the lemon instead. Honestly, I didn't miss the lime. It was so good.
- Once the corn is finished cooking. Lather the corn with the mayo mixture on all sides.
- Top the corn with Cotija cheese.
- Garnish with fresh cilantro. So yummy.