There’s nothing better at a BBQ than corn on the cob cooked on the grill! Jazz it up a bit with creamy Mayo and spices. A wonderfully delicious and smoky appetizer or side that’s perfect for any summer meal.
Mexican Street Corn (on the Cob)
Servings: 6 servings
Ingredients
- 6 ears corn on the cob
- Olive oil
- Kosher salt
- Lime
- Cojita cheese crumbled
- 3 green onions diced
- 2 Tbsp chives minced
Smoky Aioli:
- 1 cup of avocado mayo
- 1 egg yolk
- 1/2 tsp kosher salt
- 1/4 tsp pepper 1 1/2 tsp paprika
- 1 tsp chili powder
- 2 cloves garlic minced
- 1/4 tsp red chili flakes
- 1 tsp sriracha
Instructions
- Drizzle corn lightly with olive oil and sprinkle with kosher salt.
- Grill over medium low heat for 10 minutes, turning frequently.
- While corn is grilling, prepare aioli. Combine all ingredients for aioli in small bowl, whisking well to combine.
- When corn is done, place on platter. Squeeze fresh lime over corn. Schmear aioli over corn. Drizzle crumbled cojita cheese on top. Sprinkle with green onions and chives.
- Serve immediately.
Reader Interactions