Chile-Spiked-Grilled Corn on the Cob

Grilled CornThe aromas coming from the neighbor’s grills are a sure sign that summer is here! Whether heading to a pot luck or a day at the beach, this backyard classic will be a perfect contribution….patio or picnic! It is full of flavor and I love the kick of heat from the chile pequin! Grilled CornThe sweetness of summer corn, makes all the difference! Shuck the corn, boil it,Grilled Corngrill itGrilled Corn and season it. Super easy! Grilled Corn

Time to pack up the car and head towards the sunshine! Let’s go!

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Grilled Corn
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Chile-Spiked Grilled Corn on the Cob


Servings 6 servings
Author Debbie

Ingredients

  • 6 ears corn husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup freshly grated cotija cheese a firm round cheese found in the cheese section of the market near the other Latin American dairy products
  • 2 teaspoons ground chile pequin*
  • Lime wedges for serving
  • *Chile Pequin: if unavailable, mix together 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt.

Instructions

  1. Heat up the grill on high (or preheat oven to 500º F).

  2. In a pot of boiling water, cook corn for about 3 minutes, until crisp-tender. Drain the corn.

  3. Grill the corn directly on the grates, turning frequently until evenly browned, about 10-12 minutes. If using the oven, roast corn on a baking sheet for 10-15 minutes, turning from time to time.
  4. While corn is grilling or roasting, in a small bowl, mix together the mayonnaise and sour cream.
  5. Brush the mayonnaise mixture all over the corn and sprinkle with the cheese and spices.
  6. Serve right away with lime wedges.

Recipe Notes

Gr8 Tips:
  • If you are bringing to a potluck or picnic to the beach, cook and grill the corn ahead of time. Wrap in foil. Pre-grate the cheese and place in a covered bowl. Bring the spice mixture in a Ziploc bag and the mayo mixture in a covered container. Warm up the foiled ears of corn in the oven or on the beach grill. Once warmed through, unwrap and brush with the mayo, sprinkle with cheese and spices and serve with limes. 
  • Don't want to dirty a pot to boil the corn? Skip it! Simply wrap the shucked corn in regular foil and throw it on the grill alongside all your meats. Just 20 minutes! Grilled to perfection...charred marks and all!
  • To make this in snack size form, cut the ears into thirds.

 

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2 COMMENTS

  1. Claudia Kerns | 13th Aug 17

    Yummy!! Will make next weekend after corn purchase from farmer’s market!!

    • Debbie | 13th Aug 17

      You will LOVE it Lon, especially with fresh from the farm corn! The spices add the perfect amount of heat, while the light spread and cheese crumbles cool it down! Enjoy!

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