COBB GRILL SIDES RECIPE,
Mexican Street Corn
5 Ears Corn, Shucked
1/4 Cup Mayonnaise
1/4 Cup Mexican Crema
1/2 Tsp Chili Powder
1/4 Tsp Garlic Powder
1/4 Tsp Salt
1/4 Cup Cilantro, Finely Chopped, Plus More For Serving
1/2 Cup Crumbled Cotija Cheese, Plus More For Serving
Limes, For Serving
Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle and Dome Lid on COBB Grill and let heat up for at least 5 minutes.
- Grill the corn on the Griddle, rotating occasionally, until cooked through and charred on all sides, about 10 minutes.
- While the corn is cooking, combine the mayonnaise, Mexican crema, chili powder, garlic powder, salt, cilantro, and cotija cheese together in a large bowl and whisk until well combined.
- When the corn is done cooking, use a pair of tongs to roll each cob one at a time in the mayonnaise mixture until each side is evenly coated.
- Transfer corn onto a serving platter and generously sprinkle with more cotija, a dusting of chili powder, and cilantro. Serve with wedges of lime.
You may substitute the Mexican crema for sour cream, and if you’re unable to find cotija cheese, substitute for crumbled feta.