The recipe? Delicious Mexican Street Corn on the Grill.
Now. The recipe I used is here BUT due to lack of some of the ingredients at the grocery store in town, I had to tweak it a bit.
Here’s exactly how I cooked up this delicious summer recipe.
But first, here’s what you’ll need:
- 3-6 ears of fresh corn, husked
- 1/4 cup of mayonaise
- 2 tbsp of sour cream
- 1/4 tsp of garlic salt
- juice from one lime
- 1/4 cup of crumbled feta cheese
- 1 tsp paprika
- chopped cilantro (to your liking)
Now, start by mixing your spread. In a bowl, mix your 1/4 cup of mayonnaise (I used low-fat mayo and it still tasted great) + 2 tbsp of sour cream + 1/4 garlic salt + juice from one lime.
Around this same time, I fired up my bbq grill to medium heat and let it heat up while I finished the spread and toppings.
Then, I mixed together the final toppings. In a dish, I combined my crumbled feta cheese, chopped cilantro and sprinkled with paprika.
Once my grill was ready, I threw the husked corn on and started grilling. I made sure to rotate the corn every few minutes, and kept the corn on for about 10-15 minutes, waiting for it to get nice and brown.
Spoiler: it may sound like there’s popcorn going off in your grill when the covers closed. Don’t stress. It’s normal!
When your corn is done, add your spread and sprinkle your toppings and voila!
If you make this recipe, I’d LOVE to hear what you think! Come back and leave a comment! Or tweet me @crystalcrichard!
I’m in Montreal now through Saturday, MC’ing this year’s Startup Fest! On Saturday, I’m planning to explore the city and take plenty of photos for this week’s Scenes from the Weekend. Follow along on Instagram @crystal_catherine or add me on Snapchat: crystalcrichard!