The Galley

Mexican Grilled Corn

With the lazy, hazy days of summer upon us, it is once again time for maize, more commonly known as corn. An excellent source of iron and fibre, corn can be served in more ways than one. Below you will find recipes that are beyond the cob. If you are looking for tasty ways to serve maize this year, try one or more of these tried-and-tested corn recipes.

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Mexican Grilled Corn

  • Author: Crystal Plant

Description

With the lazy, hazy days of summer upon us, it is once again time for maize, more commonly known as corn. An excellent source of iron and fibre, corn can be served in more ways than one. Below you will find recipes that are beyond the cob. If you are looking for tasty ways to serve maize this year, try one or more of these tried-and-tested corn recipes.


Ingredients

Scale
  • 8 cobs of corn, husked 
  • ¾ cup plain yogurt
  • ¾ cup mayonnaise
  • 5 tablespoons lime juice
  • 1 cup Cotija cheese
  • 4 teaspoons chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground cumin
  • 2 tablespoons lime zest 
  • Pinch of Salt 

Instructions

  1.  Preheat your barbeque to high.
  2. In a bowl, combine yogurt, mayo, and lime juice. In a separate bowl mix the cheese, chili powder, cayenne, cumin, lime zest, and salt.
  3. Grill the corn on high, turning every 2 minutes until it starts to soften, about 7 to 8 minutes.
  4. Remove the corn from the barbeque and brush with the mayonnaise mixture, then sprinkle with the spices. 

Serve immediately. 


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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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