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Grilled Mexian Street Fare Corn

Kingsford University Part 3: Grilled Mexican Corn


  • Author: Robyn
  • Prep Time: 10 minutes
  • Cook Time: 6-7 minutes
  • Total Time: -26113251.216667 minute
  • Yield: 5-6 main courses or 10-12 sides 1x
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Ingredients

  • 3/4 cup plain yogurt
  • 3/4 cup mayonnaise
  • 5 tablespoons lime juice
  • 1 cup Cotija cheese grated fine
  • 4 teaspoons chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 68 ears corn

Instructions

1) In a small bowl combine the yogurt, mayonnaise, and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
2) Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6-7 minutes turning every two minutes until kernels start to soften.
3) Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.  Sprinkle each corn cob liberally with the Cotija cheese mixture, and they are ready to serve.


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