Grilled Corn on the Cob

Inspired by the Mexican street food elotes, Chef Jose's recipe takes the familiar summer staple and kicks it up a notch with a spicy, ethnic twist.

AuthorPete R.CategoryCuisineCooking MethodTags, ,
Yields1 Serving
Grilled Corn on the Cob Bites
 4 ears of corn
 Mayonnaise
 2 limes
 Parmesan or Cotija cheese
1

Cut each ear of corn into pieces about 3 inches tall. Stick each piece onto a wooden skewer.

2

Place corn on the edge of the grill, over indirect heat. This will keep both the corn and the skewers from burning.

3

Grill for about 15 minutes, turning every 5 minutes. Grill the corn until kernels are slightly charred and tender when pierced.

4

Squeeze lime juice onto the hot corn, then spread slather mayo all over the surface.

5

Sprinkle a generous amount of your choice of cheese, and finish each corn bit with a touch of paprika.

Ingredients

Grilled Corn on the Cob Bites
 4 ears of corn
 Mayonnaise
 2 limes
 Parmesan or Cotija cheese

Directions

1

Cut each ear of corn into pieces about 3 inches tall. Stick each piece onto a wooden skewer.

2

Place corn on the edge of the grill, over indirect heat. This will keep both the corn and the skewers from burning.

3

Grill for about 15 minutes, turning every 5 minutes. Grill the corn until kernels are slightly charred and tender when pierced.

4

Squeeze lime juice onto the hot corn, then spread slather mayo all over the surface.

5

Sprinkle a generous amount of your choice of cheese, and finish each corn bit with a touch of paprika.

Grilled Corn on the Cob

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