Fire up the grill for this simple, yet standout dish that you'll crave all summer.
We love the the tangy, grilled flavors of the corn alongside Sangria's zesty, fruity flavors. Serve chilled with your favorite citrus fruits for a pairing you won't soon forget.
Mexican Street Corn
Prep time: 10 minutes
Cook time: 15 minutes
Ready in: 25 minutes
- Vegetable oil, for brushing grill grates
- 4 ears yellow corn or sweet corn, shucked
- 1/2 cup crumbled cotija cheese or queso fresco
- 1/4 cup mayonnaise
- Chili powder to taste
- 1 tablespoon chopped fresh cilantro
- Lime wedges, for serving
Heat grill to medium heat and brush grates with oil. Grill corn until fully cooked, for about 15 minutes, turning every 4 to 5 minutes.
Meanwhile, place cheese in medium wide bowl. Brush ears with mayo and dip into cheese. Sprinkle with chili powder to taste. Top with cilantro and serve with lime wedges.