KoF Gift Cards -- Give the gift of cooking!

BOOK NOW

Grilled Mexican Corn and Healthy Grilling Tips!

Recipes from a Kitchen in Berkeley CA

Jump to Recipe - Print Recipe

 

Grilled Mexican Corn and Healthy Grilling Tips!

Share Print
  • Marinating your food in something with an acidic base (lemon or vinegar base), rather than sugary sauces, which will increase the development of damaging sugar-based substances in the body.
  • Do not blacken your food. Get it golden brown, it will taste better anyway.
  • Leave a good layer of fat on red meats and leave the skin on poultry and fish. Cook fat or skin side down to start.
  • Grilling can include more than just meat! BBQs are often heavy meat meals, which are hard to digest and unbalanced. Throw some starchy, leafy and crunchy vegetables on the grill and even fruit for dessert. Grilled romaine, peaches, etc. you name it!
  • Increase the amount of vegetables and fruits on or off the grill on a variety of colors to load your body with antioxidants.
  • Grill to get some initial color and finish in the oven if possible, or away from the heat source, on the top shelf of the grill or on the colder side of the coals on the grill.
  • Use a grilling pan for veggies and avoid overcooking.
  • Use a water-soaked wood plank for grilling fish to increase moisture retention and decrease direct contact with the grill.
Have fun grilling with friends and family and be well!

Ingredients

  • 1/2 Tbsp vegetable oil for brushing
  • 1/2 tsp chile powder
  • 1/4 tsp cayenne
  • 4 ears corn husked
  • 2 Tbsp mayonnaise or unsalted soft Butter
  • 1/4 cup crumbled cheese Cotija, or Parmesan, or Ricotta Salata
  • 1/2 each lime into 8 wedges
  • 1/4 bunch cilantro
Additional Ingredients to Make it into a Salad
  • 1 Tbsp olive oil
  • 1/2 lime juiced
  • 1/4 bunch cilantro

Method

  1. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.
  2. Combine chile powder and cayenne in a small bowl.
  3. Season mayo with lime zest and salt
  4. Grill corn, turning occasionally with tongs until cooked through and lightly charred, about 10 minutes .
  5. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise.
  6. Sprinkle each with 1 Tbsp. cheese and a pinch of the chile powder mixture and chopped cilantro.
  7. To serve as a Salad, cut the corn off the cob in a bowl. Add some more lime, chopped cilantro, and a little olive oil if needed.

Tried this recipe?

Let us know how it was!
Facebook
X
LinkedIn
BOOK NOW