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Grilled Mexican Corn

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Home > Enjoy > Recipes > Grilled Mexican Corn
Mexican Corn Hero
Mexican Corn 1
Mexican Corn 2
Mexican Corn 3
Mexican Corn 4
Mexican Corn 5
Quantity 4 servings
Difficulty Level Easy
Active Prep 20 minutes
Total Time 55 minutes

Street eats. That’s the provenance of grilled Mexican corn. It’s grilled to a sweet char, then slathered with mayo, lime, chile and cheese. If you’ve had it, you know exactly how good it is. If you haven’t, you can’t even imagine. So don’t imagine. Make it! We improve on perfection by adding shards of crisped Coppa. Prepare to make a mess of your chin, but don’t let that slow you down. That’s why there are napkins.

 

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Directions

Soak the corn in water for 20 minutes.

Heat two-thirds of a grill on high heat and the remaining third on medium. Cook the Coppa over medium heat, flipping occasionally, until browned and crisp, about 5 minutes. Let cool, then crumble or finely chop and put in a bowl.

Mix the mayonnaise with the lime juice and zest, and salt and pepper to taste; set aside.

Husk an ear of corn, leaving the husk ends attached to the cob, and tie husks together in a bunch with a strip of the husk, creating a handle for the corn. Discard the corn silks.

Grill the corn over high heat with the husks over the medium heat, turning every 2 minutes, until lightly charred on all sides.

Transfer to a platter. Brush the corn liberally with the mayo mixture, then sprinkle with the cheese, chile powder, oregano, and Coppa.

Tag: Coppa, Vegetable

Ingredients

  • 4 ears corn, with husks
  • 4 thin slices of Coppa
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely grated lime zest
  • 1/2 teaspoon kosher salt and as much freshly ground black pepper as you like
  • 1/2 cup finely grated or crumbled ricotta salata
  • 1/2 teaspoon ancho chile powder or cayenne, to taste
  • 1 tablespoon finely chopped fresh oregano leaves

Special Equipment

  • grill
  • long tongs
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