easy Grilled Mexican Street Corn (with mayo)

This Mexican Street Corn grills up on the cob in a quick hurry and has a creamy, flavorful sauce smothered all over it. You'll be making it again and again!

Course Appetizer, Side Dish

Cuisine American

Keyword corn, corn on the cob, grilled, Mexican Street Corn

Prep Time 2

Servings pieces

Calories 161kcal

Ingredients

6 ears corn on the cob, shucked

Sauce ingredients

1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon hot sauce
2 teaspoons paprika
2 tablespoons chili powder
1 tablespoon salt (more to taste)

To serve

2 limes
2 tbsp dried parsley

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Instructions

Fill a large stockpot with water, cover, and bring to a boil.
When boiling, add the shucked corn to the pot and cover.
Gently boil for 5 minutes.
Combine all the sauce ingredients and set aside.
Remove the corn from the pan and place on a paper towel to absorb the liquid.
If desired, gently brush with olive oil (only if you are concerned about the corn sticking to the grill...I generally skip this).
Prepare the grill: Turn your grill on to the highest heat you can ...usually 500 degrees, or so.
Add the corn to the grill and close the lid.
Turn occasionally so that the corn doesn't burn and the char is on all sides.
When fully charred remove from the grill (don't forget to shut the grill off if you are done with it!) and place the corn on a baking sheet. IMPORTANT...if the corn hasn't charred enough after about 3-4 minutes you still need to remove it from the heat so it doesn't overcook. It will still taste good without the full char but will NOT taste good if it overcooks.
Smother the corn with your mixture. Be sure to smother all sides.
Sprinkle with parsley and squirt the juice from the lime across the corn.
Serve hot and with napkins ;).

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