Roasted Mexican Street Corn is the product of summer time and my daddy’s Big Green Egg. But you can easily use a grill pan. Here’s how I kick corn up a notch…
Roasted Mexican Street Corn: serves 6
- 6 ears of corn
- ½ cup light mayo
- Juice of ½ lime
- Cotija cheese
- salt and pep
Shuck and clean the corn! Brush lightly with EVOO and grill until tender and slightly charred.
Mix mayo and lime juice together. Spread about a tablespoon onto each ear of corn. Top with salt and pepper, cheese and cilantro!