Mexican-Style Charcoal-Grilled Corn

From Supper From South of the Border

Mexican-Style Charcoal-Grilled Corn

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 ...

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 hard-to-find crema in the sauce used to coat the cooked corn in this authentic-tasting grilled corn recipe.

Watch the Full Episode

Supper From South of the BorderSeason 10, Ep. 1021

Our carnitas, Mexico’s version of pulled pork, have all the flavor—but none of the problematic hot fat—of the traditional fried dish. Street corn completes this authentic Mexican meal.