Mexican Street Corn:
Mexican street corn is a delicious twist to plain old corn on the cob. Bursting with flavor, and a great accompaniment for any meal. The best overall flavor is achieved using a charcoal grill, but a gas grill will also yield great results. Enjoy!
Mexican Street Corn
- 4 ears corn on the cob (husked)
- 1 cup crumbled Cotija cheese (hard cow's milk cheese)
- 1/2 cup mayo
- 1-2 Tbl chili powder
- 1 lime
- chopped cilantro leaves
- 2-4 drops YL Lime essential oil, 2-4 drops YL Black Pepper essential oil
Wash and husk corn.
Use a heavy duty skewer or wooden chopstick soaked for at least 1 hr in cold water. Insert skewer into bottom end of each corn to use as a handle.
Cook over very hot charcoal until evenly charred and cooked through.
Remove from heat, evenly coat each corn with a thin coating of mayo mixed with lime and black pepper E.O.'s, squeeze lime juice over and sprinkle with chili powder.
Hold over a bowl or plate and sprinkle cheese while turning to coat entire cob.
Garnish with chopped cilantro and serve with additional lime wedges.