Grilled Mexican Street Corn – a delicious recipe with kosher salt, limes, mayonnaise, chili sauce, corn, shredded Monterey. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat a grill to medium-high heat.
2
For the lime salt: Add the kosher salt and lime zest to a spice grinder.
3
Pulse a few times to combine.
4
Set aside in a small bowl.
5
For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined.
6
Set aside.
7
For the corn: Grill the corn until lightly charred on all sides.
8
Cut the ears in half and transfer to a large bowl.
9
Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
10
Stack the corn on a large plate and sprinkle with the lime salt.
11
Garnish with lime wedges, cilantro leaves and extra cheese if you like.
728
kcal
Calories
69
g
Fat
27
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup kosher salt, Zest of 2 limes, 1 1/2 cups mayonnaise, 3 tablespoons spicy chili sauce, and more.
Yes, Grilled Mexican Street Corn falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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