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    Charred Mexican Street Corn with Spicy Pecorino Dressing

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    Pixicook editorial team

    Corn on the cob charred on the grill and dressed with a spicy, creamy Pecorino Romano dressing.

    Ingredients for Charred Mexican Street Corn with Spicy Pecorino Dressing

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Pecorino Romano Cheese, grated

    0 oz

    Substitute chevron-down

    Mayonnaise

    cups

    Substitute chevron-down

    Sour Cream

    tablespoons

    Substitute chevron-down

    Fresh Cilantro, minced

    tablespoons

    Substitute chevron-down

    Lime Juice

    teaspoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Chili Powder

    teaspoons

    Substitute chevron-down

    Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Cayenne Pepper

    optional

    Substitute chevron-down

    Vegetable Oil

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Fresh Corn, husks and silk removed

    each

    Substitute chevron-down

    How to Make Charred Mexican Street Corn with Spicy Pecorino Dressing

    1. Prepare the Grill

    If using a charcoal grill, open the bottom vent completely and light the charcoal briquettes in a large chimney starter. Let them burn until the top coals are partially covered with ash, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat the grill for 15 minutes.

    2. Mix the Dressing

    In a large bowl, combine grated Pecorino Romano cheese, mayonnaise, sour cream, minced cilantro, lime juice, minced garlic, 0.25 teaspoons of chili powder, ground black pepper, and cayenne pepper if desired.

    3. Prepare the Corn

    In another large bowl, mix together the vegetable oil, salt, and the remaining 0.5 teaspoon of chili powder. Toss the ears of corn in this mixture until they are well-coated.

    4. Grill the Corn

    Clean and oil the cooking grate. Place the corn on the grill and cook, turning occasionally, until it is lightly charred on all sides, about 7 to 12 minutes.

    5. Coat the Corn with Dressing

    Remove the corn from the grill and place it in the bowl with the cheese mixture. Toss to coat evenly.

    6. Serve Immediately

    Serve the charred Mexican street corn immediately while warm.


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