Corn comes to the table like a gift of summer. Eating corn brings back so many childhood memories starting with the 4th of July and through the summer. Mexican-Style Grilled Corn with Cilantro is a wonderful twist on the classic style of boiling corn and rolling the corn with butter and salt. But, don’t get me wrong, that is a delicacy in itself!
Not only is this recipe easy, but it also results in a deep flavor associated with Mexican-style cooking. The crunchiness is highlighted with a creamy sauce brushed on the corn to seal the juiciness of the corn. It is authentic and a combination that brings out the grilled flavor and balances the sweetness of fresh corn perfectly.
Fresh corn is a must. Corn should be fresh-picked if possible. The minute the corn is picked, its sugar begins its gradual conversion to starch which, in turn, lessens the corn’s, natural sweetness. Therefore, it’s essential to buy corn as soon as it’s picked. Look for ears with bright green, snugly fitting husks, and golden brown silk. The kernels should be plump and milky and come to the ear’s tip, and the rows should be tightly spaced. If you can buy fresh corn, it should be cooked and served the day it is purchased but can be refrigerated for up to a day.
Mexican-Style Grilled Corn with Cilantro is easy to prepare. Once you have your fresh corn and your friends and family have gathered, turn the grill on and enjoy a usual but mouth-watering delicacy that will melt in your mouth.
The Mexican-Style Corn with Cilantro is a perfect accompaniment to your summer barbecue season. I hope you all find it easy to serve on your celebration of the 4th of July!!!
Mexican-Style Grilled Corn for the 4th of July
Ingredients
- Ingredients:
- 4 Ears Corn on the Cob – in husks
- 1 tbsp. Extra-Virgin Olive Oil
- ¼ Cup Butter – unsalted and softened
- ½ Cup Mayonnaise
- 1 Garlic Clove – minced
- ½ Cup Cilantro – freshly chopped – saving some for garnish
- 1 Lime – juiced
- ½ Cup Cotija Cheese – crumbled
- Red Chili Powder – to taste
- Kosher Salt – to taste
Instructions
- Remove the silks from the cob, but leave the husk intact. Brush the corn with olive oil.
- Heat the grill to medium-high. Grill the corn often, turning on the hot grill until it starts to get slightly charred around the whole ear for about five minutes. Continue cooking and turning the corn until it is slightly softened to the touch.
- In a separate bowl, add the softened butter, mayonnaise, garlic, cilantro, and lime juice until thoroughly mixed. When the corn is finished, brush with the butter mixture, top with the cheese, and sprinkle with chili powder and salt. Garnish with the remaining cilantro. Serve immediately with extra salt.
