Mexican-Style Charcoal-Grilled Corn

From America's Test Kitchen Season 10: Supper From South of the Border

Why this recipe works:

To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very hot fire. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for… read more

To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very hot fire. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for hard-to-find crema in the sauce used to coat the cooked corn in this authentic-tasting grilled corn recipe.

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Mexican-Style Charcoal-Grilled Corn

Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce. Could we deliver authentic south-of-the-border flavor in our own backyard?

Watch the Video

Serves 6

If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.

Ingredients

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