Thursday, April 7, 2011

Cook: Grilled Mexican Corn

I remember the first time I was introduced to Grilled Mexican Corn - it was love at first bite at Cafe Habana in Soho, New York. (There is an outpost of Cafe Habana in Malibu, CA - but we have not tried it yet). The corn was sweet, buttery and grilled so that the kernels were almost caramelized. It was seasoned with lime and loaded with cotija cheese. YUM.

J and I grill corn all the time.  It is hands down our favorite way to prepare corn. J has actually mastered a delicious grilled corn that is prepared by basting it with parsley and butter. However, since I love grilled mexican corn so much, I decided to try to make it on my own. To my delight, it actually isn't hard to make at all!!!


  • Corn on the cob
  • melted butter (a couple tablespoons for brushing on corn)
  • Mayonnaise (1/4 cup is plenty, in a small bowl)
  • grated parmesan (if you can find cotija even better, but parmesan will do)
  • fresh limes, sliced into wedges
  • paprika
  1. Warm up grill to med- high heat. You can also do this on a grill pan on the stovetop but it will take a little longer. 
  2. Remove the husks from the corn (if necessary).  Brush melted butter all over the corn.
  3. Place on heated grill. Grill until corn is cooked, with some caramelized spots. 
  4. Remove from heat. Squeeze lime juice liberally over corn.
  5. Brush with mayonnaise 
  6. sprinkle with parmesan
  7. sprinkle with paprika
Serve with lime wedges. Yum!  Below - the corn from Cafe Habana - photo taken the last time we were in NYC!  ok. So the home made version doesn't look quite as glam but it tastes pretty darn good!!! :)

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