If you haven't tasted Mexican street corn before, boy oh boy are you in for a treat. This addictive, seemingly perplexing corn creation is sold on almost every street corner in Mexico. It may sound odd but it is so incredibly intoxicating and delicious. In Mexico, they smear the hot ears of corn with mayo, dust them with some soft, mild queso fresco and finish them with chopped cilantro, a spicy hit of chile powder and a squeeze of lime juice. If it sounds messy, it's cause it is. And the mess makes it all the more enjoyable.
We cooked up these savory 'n sweet snacks using our Grilled Corn with Parmesan recipe (in From Pulled Pork to Peach Pie) as the foundation, mashing it with a recipe from Cinnamon Spice & Everything Nice.
TRAEGER'ED MEXICAN CORN
PREP TIME: 10 min.
COOK TIME: 15 to 20 min.
PELLETS: Oak or Hickory
4 ears of fresh sweet corn, husked, silk removed
2 teaspoons Traeger Veggie Shake (or more)
1/2 cup mayonnaise
1 1/2 cups queso fresco, crumbled cotija cheese or grated parmesan
4 tablespoons fresh cilantro, minced
4 teaspoons chile powder
1 lime, cut into wedges
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Drizzle the corn all over with olive oil and season thoroughly with the Traeger Veggie Shake.
Arrange the ears of corn directly on the grill grate at a diagonal to the bars of the grate and grill, turning occasionally, until the kernels begin to brown, about 15 to 20 minutes. (The color will be patchy: Don’t worry, this is normal.)
When the corn is done take them off the Traeger and let them cool for a couple minutes. (to spare your poor fingers) Brush each ear with mayonnaise, generously sprinkle with cotjia cheese, chile powder and chopped cilantro. Finish with a squeeze of lime.
Get a couple napkins handy and bite in.