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Mexican Street Corn
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Vegetarian
Gluten-Free
KANEL KITCHEN FAVORITE
What you'll need
- 4 cobs of corn, husks on
- ½ cup mayonnaise, divided
- 2 cloves garlic, minced
- ½ tbsp ¡Olé! Smoky Rub
- ¼ cup cilantro, chopped
- Juice and zest of a lime
- ¼ cup queso fresco or crumbled feta
- 2 scallions, sliced
- Flaky sea salt, to serve
Preparation
1. Preheat grill to medium-high heat. Pull down the husks of the corn and strip away the silk. Fold husks back to cover the kernels. Place the corn on the grill and cook for about 10 minutes, rotating regularly.
2. Whisk together mayonnaise, garlic, ½ tbsp ¡Olé! Smoky Rub, cilantro, lime juice and zest.
Carefully tie back the husks of the corn and place back on the grill. Brush about half the mayo mixture on all sides of the corn and cook for another 2-3 minutes until slightly charred, turning once or twice while cooking. Remove from heat.
3. Slather the corn with the remaining mayonnaise mixture, and top with queso, scallions, flaky sea salt and more cilantro. Sprinkle with more ¡Olé! Smoky Rub and serve immediately.
2. Whisk together mayonnaise, garlic, ½ tbsp ¡Olé! Smoky Rub, cilantro, lime juice and zest.
Carefully tie back the husks of the corn and place back on the grill. Brush about half the mayo mixture on all sides of the corn and cook for another 2-3 minutes until slightly charred, turning once or twice while cooking. Remove from heat.
3. Slather the corn with the remaining mayonnaise mixture, and top with queso, scallions, flaky sea salt and more cilantro. Sprinkle with more ¡Olé! Smoky Rub and serve immediately.