3 Great Ways to Grill Corn

In Mexico, they serve elotes callejeros on the street: grilled corn slathered with mayonnaise, cotija cheese, and lime juice.In Mexico, they serve elotes callejeros on the street: grilled corn slathered with mayonnaise, cotija cheese, and …Grilled corn is a must-have side dish at any summer cookout. Whether you're throwing some juicy burgers, marinated steaks, or maybe even just some chicken on the grill, the party just wouldn't feel the same without a little sweet grilled corn to enjoy with the main event. Like potato salad, macaroni salad, coleslaw, and peach cobbler, it's something that brings back fond memories for many people.

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While there's nothing wrong with classic Grilled Corn on the Cob, sometimes, you want something a little different - maybe something with a Mexican twist, like this recipe for Elotes Callejeros (street-style corn) from the chef at La Esquina in New York City. It's slathered with an addictive blend of mayonnaise, cotija cheese, lime juice, and a bit of chile for some heat.

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Mexican-Style Grilled Corn

In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne, and a squeeze of fresh lime juice.

Click here to see the Mexican-Style Grilled Corn Recipe.

Grilled Corn on the Cob

There's nothing like the simple pleasure of sinking your teeth into a corn on the cob - amply worth the minor nuisance of getting those little fibers wedged between your teeth.

As delicious as traditional boiled corn on the cob is, when grilled it's even more of a treat.

Click here to see the Grilled Corn on the Cob Recipe.

Elotes Callejeros (pictured above)

An addictive spring/summer recipe from chef Akhtar Nawab of La Esquina in New York City. If you're unable to find cotija (a tangy, crumbly cheese), then try using feta instead.

INGREDIENTS

4 ears fresh corn, peeled
Four 5-inch skewers
2 fresh limes
4 tablespoons mayonnaise
2 cups grated cotija cheese
4 teaspoons chile pequin

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DIRECTIONS


Grill the corn over medium-high heat, turning every few minutes. When the kernels are evenly charred and start to pop, remove from the heat. Using the skewers, pierce the corn through the stem end to create a handle.

Juice 1 lime and combine the juice with the mayonnaise and mix until well until incorporated. Using a pastry brush, coat the corn on all sides evenly with the lime mayonnaise.

Sprinkle the cotija cheese over the corn generously until well coated. Season with the chile pequin to your liking and serve with a lime wedge.

Recipe Details
Servings: 4

Click here to see more great ways to grill corn

-Will Budiaman, The Daily Meal