There are a lot of ways to grill corn on the cob – but this Grilled Corn method is the easiest. You don’t need to shuck it or remove the silks. Just get a medium fire going on your grill and place your corn – in the husk – straight on the grill grate.
I call it “Field to Fire”. You will jut allow the Grilled Corn to cook – right in the husk – on the grill for about 15 minutes. Turn it every 5 minutes or so… you will know it’s done when the corn husk is browned and dry.
Remove the corn on the cob from the grill – it will be hot so be careful. You can just pull the husk back and use it all for the “handle” but I like to use a sharp knife and cut the end of the corn off. Then I completely remove the husk and silks really easy and attach a stick to the bottom of the corn.
You are ready to eat the Grilled Corn on the cob right then… just add a little butter and salt if you like.
But for this grilled corn on the cob recipe, I decided to do my take on a Mexican style street corn. Once I remove the grilled corn on the cob from the grill and remove the shuck and silks, I apply a layer of mayo, a sprinkle of Cojita cheese (a Mexican style parmesan cheese). Then sprinkle some Tajin seasoning, squirt of lime and a little finely diced cilantro. And that is how you make grilled Mexican street corn.
It’s a tangy flavor explosion! Something new and different to use as a BBQ side dish.
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