Grilled Corn On The Cob Mexican Style
Grilled corn on the cob is a summer favorite, but have you ever tried it Mexican style? This delicious spin on classic corn is sure to be a crowd-pleaser at your next backyard barbecue or family gathering. In this article, we'll show you how to make grilled corn on the cob Mexican style, step by step. But first, let's talk a little bit about the history of this beloved dish.
A Brief History of Grilled Corn on the Cob
Corn has been a staple food in many cultures for thousands of years. The indigenous peoples of the Americas, including the Aztecs and the Mayans, were some of the first to cultivate and consume corn. Grilling corn on the cob is a more recent development, but it has quickly become a favorite summer dish around the world.
In the United States, grilled corn on the cob is often served with butter and salt. In Mexico, however, they like to spice things up with a variety of toppings and seasonings. Keep reading to learn how to make grilled corn on the cob Mexican style.
Ingredients You'll Need
To make grilled corn on the cob Mexican style, you'll need the following ingredients:
- 6 ears of corn
- 2 tablespoons of olive oil
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of paprika
- 1/4 teaspoon of salt
- 1/4 cup of crumbled cotija cheese
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
Follow these step-by-step instructions to make delicious grilled corn on the cob Mexican style:
- Preheat your grill to medium-high heat. While the grill is heating up, shuck the corn and brush each ear with olive oil.
- In a small bowl, mix together the chili powder, cumin, paprika, and salt. Sprinkle the spice mixture over the corn, making sure to coat each ear evenly.
- Place the corn on the grill and cook for 8-10 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Remove the corn from the grill and sprinkle each ear with crumbled cotija cheese and chopped cilantro.
- Serve the grilled corn on the cob Mexican style with lime wedges on the side. Squeeze the lime juice over each ear just before eating.
Tips for Making Perfect Grilled Corn on the Cob
Follow these tips to ensure that your grilled corn on the cob turns out perfect every time:
- Use fresh, high-quality corn. Look for ears of corn that have bright green husks and golden silk. The kernels should be plump and firm.
- Soak the corn in cold water for at least 30 minutes before grilling. This will help prevent the husks from catching on fire.
- Don't be afraid to get creative with your toppings. In addition to cotija cheese and cilantro, you can add diced tomatoes, chopped onions, or even hot sauce to your grilled corn.
- Experiment with different spices and seasonings. If you're not a fan of chili powder, try using smoked paprika or cayenne pepper instead.
Conclusion
Grilled corn on the cob Mexican style is a delicious, satisfying dish that is perfect for summer. With a little bit of prep and some simple ingredients, you can create a flavorful and colorful addition to any barbecue or family gathering. Follow the instructions and tips in this article to make perfect grilled corn on the cob every time. Your taste buds (and your guests) will thank you!