Mexican-Style Street Corn
- Peel back cornhusks but do not remove. Gently rinse corn and scrub with a stiff brush to remove silks. Brush corn with oil. Fold husks back around corn and tie with 100-percent-cotton kitchen string or strips of husk.
- For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until corn kernels are tender, turning and rearranging ears occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover and grill as directed.)
- Meanwhile, in a shallow dish stir together mayonnaise, garlic, paprika, and, if desired, the 1/4 teaspoon hot pepper sauce. Place cheese in another shallow dish or pie plate.
- To serve, peel back cornhusks. Roll corn in mayonnaise mixture to coat; sprinkle evenly with cheese. If desired, serve with additional hot pepper sauce.
From the Test Kitchen
If using cheddar cheese, choose an aged cheese that will be crumbly and dry when grated.
Nutrition Facts (Mexican-Style Street Corn)
- Per serving:
- 396 kcal ,
- 36 g fat
- (4 g sat. fat ,
- 46 mg chol. ,
- 184 mg sodium ,
- 17 g carb. ,
- 2 g fiber ,
- 11 g pro.