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Grilled Mexican Street Corn

1/2 cup kosher salt
Zest of 2 limes
1 1/2 cups mayonnaise
3 tablespoons spicy chili sauce
Juice of 2 limes
6 ears fresh corn on the cob, shucked and silks removed
1 cup shredded Monterey Jack, plus more for garnish, optional
Lime wedges, for garnish
Fresh cilantro leaves, for garnish


Preheat a grill to medium-high heat. For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl. For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside. For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking. Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.

Source: www.foodnetwork.com