Mexican Street Corn Cookout

A tasty summer lunch recipe for your camp grill.

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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