Best Grilled Corn In The Style Of Oaxaca Recipes

MEXICAN GRILLED CORN

Mexican Grilled Corn image

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

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

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

OAXACAN- STYLE GRILLED CORN ON THE COB

Oaxacan- Style Grilled Corn on the Cob image

From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.

Provided by IngridH

Categories Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons queso fresco
1 1/4 teaspoons chili powder
3 tablespoons Mexican crema (or sour cream if you can't find crema)
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 ears corn, shucked
1 lime, cut into 4 wedges

Steps:

Preheat your grill to medium.
Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
Serve with the lime wedges for squeezing over the corn.