Lindas Mexican Grilled Corn Recipes

LINDA'S MEXICAN GRILLED CORN

Bring your next Mexican dinner up a notch with this DELICIOUS corn! Great at BBQ's and family get togethers too! Start with 1 tsp. of chili powder, and depending on how hot you like it, you can adjust by tasting.

Provided by Lindas Busy Kitchen

Categories Corn

Time 30m

Yield 8-16 serving(s)

Number Of Ingredients 8

Linda's Mexican Grilled Corn image

Steps:

Remove the husks of the corn, but leave the core attached at the end so you have something to hold onto.
Grill the corn on a hot grill or cast iron frying pan, until slightly charred, turning so it gets cooked evenly all over.
Mix the mayonnaise, sour cream, and cilantro together.
Grate the Parmesan in another bowl.
While the corn is still warm, add the mayonnaise mix, and mix well.
Squeeze lime juice over the corn, and top with Parmesan.
Season with chili powder, to taste. Mix well.
Serve with extra lime wedges.
Note: You can cut the corn in half to make more if you like.

Nutrition Facts : Calories 510, Fat 35.8, SaturatedFat 15.9, Cholesterol 74.5, Sodium 662.1, Carbohydrate 38, Fiber 3.4, Sugar 11, Protein 15.9

Ingredients

8 ears corn
1 cup mayonnaise
3 cups sour cream
1/3 cup cilantro leaf, freshly chopped
2 cups parmesan cheese, freshly grated
2 limes, juice of
chili powder, to taste
2 limes, cut into wedges for garnish

MEXICAN GRILLED CORN ON THE COB

Street vendors across Mexico sell this style of roasted or grilled corn topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own. Found online on Eating Well.

Provided by Katzen

Categories < 60 Mins

Time 50m

Yield 4 Cobs, 4 serving(s)

Number Of Ingredients 6

Mexican Grilled Corn on the Cob image

Steps:

1. Preheat grill to medium-high.
2. Combine mayonnaise, yogurt or sour cream and chili powder in a small bowl.
3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
NOTE: Cotija cheese, also called queso Anejo or queso Anejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

Nutrition Facts : Calories 154.3, Fat 4.3, SaturatedFat 1.8, Cholesterol 8.8, Sodium 106.3, Carbohydrate 27.7, Fiber 3.4, Sugar 6.6, Protein 6.4

Ingredients

2 tablespoons low-fat mayonnaise
2 tablespoons nonfat plain yogurt or 2 tablespoons sour cream
1/2 teaspoon chili powder
4 ears corn, husked
4 tablespoons Cotija cheese, finely shredded or 4 tablespoons parmesan cheese
1 lime, quartered

MEXICAN GRILLED CORN

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

Provided by Chef John

Categories Side Dish Vegetables Corn

Time 25m

Yield 8

Number Of Ingredients 9

Mexican Grilled Corn image

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g

Ingredients

½ cup mayonnaise
1 lime, juiced
1 tablespoon ground ancho chile pepper
1 teaspoon smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, or as needed
½ cup freshly grated Cotija cheese
1 pinch salt to taste
1 lime, sliced

GRILLED CORN, MEXICAN STYLE

Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated. Just mix together mayonnaise, freshly squeezed lime juice, chile powder, salt and pepper. It's pretty authentic, and a combination that brings out the grilled flavor, and balances the sweetness of fresh corn perfectly.

Provided by Mark Bittman

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Grilled Corn, Mexican Style image

Steps:

Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 5 grams

Ingredients

4 ears of corn, husked
2 tablespoons mayonnaise
1 to 2 tablespoons freshly squeezed lime juice, or to taste
1/4 teaspoon chili powder, or to taste
Salt
freshly ground black pepper

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Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.
In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

Lindas Mexican Grilled Corn Recipes

LINDA'S MEXICAN GRILLED CORN

Bring your next Mexican dinner up a notch with this DELICIOUS corn! Great at BBQ's and family get togethers too! Start with 1 tsp. of chili powder, and depending on how hot you like it, you can adjust by tasting.

MEXICAN GRILLED CORN ON THE COB

Street vendors across Mexico sell this style of roasted or grilled corn topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own. Found online on Eating Well.

MEXICAN GRILLED CORN

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

GRILLED CORN, MEXICAN STYLE

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