25 minutes
A delicious street food favorite, this recipe features grilled corn on the cob topped with a tangy lime mayo, fresh cilantro, grated Parmesan, and a spicy kick from Mexican-style hot sauce.
Ears Of Corn, boiled and grilled
each
cups
teaspoons
tablespoons
to taste
to taste
Extra Virgin Olive Oil, for brushing
tablespoons
Cilantro, chopped
cups
Parmesan Cheese, grated
cups
Mexican-Style Hot Sauce
to taste
1. Boil the Corn
Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a boil and carefully add the corn. Allow the corn to cook for about 5 minutes. Once done, use tongs to remove the corn and let it cool on a heatproof plate if necessary.
2. Prepare the Lime Mayo
While the corn is cooling, take a medium bowl and whisk together the mayonnaise, lime zest, and lime juice. Season this mixture with a pinch of kosher salt and a dash of black pepper. This creamy lime mayo will add a refreshing tang to your corn.
3. Grill the Corn
Preheat your grill and lightly brush the boiled corn with extra-virgin olive oil. Place the corn on the grill, turning occasionally, until you see light charring, which should take about 5 minutes. The grilling process enhances the corn’s natural sweetness and imparts a smoky flavor that perfectly contrasts with the creamy lime mayo.
4. Assemble and Serve
Once the corn is beautifully charred, transfer it to a serving platter. Generously slather the lime mayo over each ear of corn. Sprinkle with chopped cilantro and grated Parmesan cheese to add a fresh and savory touch. Finally, drizzle on your favorite Mexican-style hot sauce for a kick of heat.
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