Mexican Grilled Corn

I’m throwing it back to the good old days of being an Arizona girl and heading across the border for the most delicious Mexican Grilled Corn!

These days I’m a California girl through and through and it’s not as easy to pack up my bags and head across the border for some epic Mexican food on any given afternoon. But c’est la vie and I’m bringing one of my favorite childhood recipes into my kitchen and yours! Grilled Mexican Corn couldn’t be any more delicious if it tried. Grilled corn brushed with the best mayo on the planet from Sir Kensington’s and then dusted with spices, lime juice and crumbled cheese…. What’s not to love?

If you haven’t had any of the Sir Kensington’s products, well your life is about to change. It all started with the ketchup for me. Hands down the best in the business. Recently I switched my entire kitchen condiment collection to Sir Kensington’s and the mayo is on fleek!! It has 33% less sat fat and it’s made with the best ingredients so you can slather it on your corn and not feel one ounce of guilt – my kinda product!! Also – hello French fries. Mix a bit of their mayo with a few tablespoons of my basil vinaigrette and it’s the easiest dipping sauce for any kind of fries. You’re welcome.

Mexican Grilled Corn

5 from 1 vote

I’m throwing it back to the good old days of being an Arizona girl and heading across the border for the most delicious Mexican Grilled Corn!

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Side Dish

Cuisine Mexican

Servings 8 servings

Ingredients

  

1x2x3x

• Vegetable oil for brushing
• 1 teaspoon ground chipotle chile pepper
• ½ teaspoon ground cayenne pepper
• 8 ears of corn husks on
• ¼ cup Sir Kensington Mayonnaise
• ½ cup crumbled cotija
• fresh chives thinly sliced
• 1 lime cut into 8 wedges

Instructions

 

• Prepare a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chipotle chile pepper and ground cayenne pepper in a small bowl.
• Grill corn, husks still in tact, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and carefully peel back the husks and tie at the end to use to hold the corn while eating.
• Immediately brush each ear with 1½ teaspoon of the Sir Kensington Mayonnaise. Sprinkle each with 1 tablespoon cheese and a pinch of chile pepper mixture and chopped chives. Squeeze 1 lime wedge over each ear and serve.

Notes

Add salt and black pepper if you’d like.

Nutrition Information

Calories: 153kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 169mg | Potassium: 266mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by Sir Kensington’s. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**