Mexican Street Corn Cookout

Name: Mexican Street Corn Cookout
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican, Latin American
Ingredients: 4 ears of corn, husked and rinsed; 2 tablespoons olive oil; unsalted butter, softened; crema Mexicana or sour cream; crumbled cotija or queso fresco; Kosher salt; Tajin; limes; hot sauce

7 steps

Prep:5minCook:15min

A tasty summer lunch recipe for your camp grill.

Updated at: Thu, 17 Aug 2023 03:07:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories153.3 kcal (8%)

Total Fat13.4 g (19%)

Carbs7.5 g (3%)

Sugars2.4 g (3%)

Protein2 g (4%)

Sodium520.2 mg (26%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 earscorn

husked and rinsed

2 tablespoonsolive oil

crumbled, or queso fresco

Instructions

Step 1

Heat grill to medium-high heat.

Step 2

Carefully pull back the corn husks, leaving them attached at the base. Remove the silk and rinse them.

Step 3

Soak the corn for a few minutes – this will help prevent husks from burning on the grill.

Step 4

Lightly brush the corn with olive oil.

Step 5

Add the corn to the grill and cook, turning every 3 minutes, until tender and slightly charred for about 12 to 15 minutes.

Step 6

Serve with traditional garnishes so that everyone can fix their corn the way they want.

Step 7

The traditional way is to spread on a layer of butter, and then layer with crema Mexicana. Next, sprinkle the corn with crumbled cheese. Finish it with a sprinkle of salt, ground chile, squeeze of lime juice, and for an added kick drizzle Mexican hot sauce