Grilled Corn On The Cob | Mexican Street Corn with Malcom Reed HowToBBQRight

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a creamy texture with fewer calories.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta cheese is lower in fat and can be more accessible.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor with health benefits.

Preheat the gas grill to low heat.

Place the corn on the cob directly on the grill grates.

Grill the corn for about 15-20 minutes, rotating every 5 minutes until charred on all sides.

Once done, remove the corn from the grill and let it cool slightly.

Using a heavy knife, cut off the bottom of the corn to remove the husk easily.

Remove the husk from the corn, ensuring the kernels are intact and hot.

Insert bamboo skewers into the bottom of each corn cob for easier handling.

Brush a light coating of mayonnaise over all sides of the corn.

Sprinkle a light coating of Mexican parmesan cheese over the mayonnaise.

Squeeze juice from two limes over the corn.

Sprinkle tahini seasoning over the corn for added flavor.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens