Chef Chris Shepherd's take on Mexican-style street corn is served off the cob and comes together easily for a side dish that is especially great for summer entertaining, when corn is in season.
What You Will Need
- 6 ears corn, husk on and silk removed
- 2 red chili peppers
- 1⁄2 cup mayonnaise
- 1⁄4 cup cotija cheese, grated
- 2 limes, juiced
- 1 tbsp. chili powder
- 3 tbsp. cilantro, chopped
- salt and pepper, to taste
Once the coals on the grill have burned down to strong embers, place the corn directly on the coals. Slightly char the corn and jalapeños on all sides, approximately 4-5 minutes or until charred. Remove from coals.
Remove the husks from the corn. With a knife, carefully remove kernels from the cob. Dice the chili peppers.
In a large mixing bowl, add the corn, chili peppers, mayonnaise, lime juice, chili powder, and cilantro. Season with salt and pepper.
Place in individual serving bowls and top with grated cotija cheese.