Best 2 Grilled Street Corn Recipes

**Grilled Street Corn: A Flavorful Fusion of Sweet and Savory**

Grilled street corn, a delectable delicacy with an enticing aroma, has captured the hearts and taste buds of food enthusiasts worldwide. Originating from Mexico, this delightful dish has become a popular street food sensation, tantalizing palates with its unique blend of sweet and savory flavors. Prepared by grilling corn on the cob and slathering it with a luscious combination of mayonnaise, sour cream, cotija cheese, and a sprinkle of chili powder, this irresistible treat is a symphony of textures and flavors. From the smoky char of the grilled corn to the creamy richness of the toppings, each bite promises a burst of satisfaction. Whether you prefer traditional Mexican street corn or crave a zesty twist, this article offers a delectable collection of recipes that cater to every taste preference. Embark on a culinary journey and discover the secrets to creating the perfect grilled street corn, guaranteed to transport you to the vibrant streets of Mexico with every bite.

Let's cook with our recipes!

GRILLED STREET CORN

Grilled Street Corn image

Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. -Ashley Crainshaw, Shawnee, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium ears sweet corn
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 180mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE

Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée image

Categories Salad Side Shrimp Corn Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 29

Ingredients

For the corn:
1 ear of corn, shucked
4 tablespoons grated queso fresco
2 tablespoons chopped cilantro
Juice of 1/2 lime
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 tablespoons olive oil
Salt and freshly ground pepper to taste
For the pico de gallo:
1/2 medium yellow onion, minced
2 medium tomatoes, seeded and diced
1/4 fresh jalapeño chile, minced
Juice of 1 lime
3 tablespoons chopped fresh cilantro
1/2 tablespoon ground cumin
Salt to taste
For the avocado purée:
1/2 ripe avocado, pitted
1/2 mango, peeled and flesh coarsely chopped
Juice of 1/2 lime
Juice of 1/2 lemon
1/4 cup water
Salt to taste
For the shrimp:
3 tablespoons unsalted butter
2 tablespoons chopped cilantro
4 tiger prawns or jumbo shrimp, peeled and deveined
Salt to taste

Steps:

Make the corn salad:
Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
Make the pico de gallo:
Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
Make the avocado purée:
Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
For the prawns:
In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
Plate the dish:
Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.

Tips:

Choose the right corn: Select fresh, tender ears of corn with tightly packed kernels. Avoid ears with dry or damaged kernels.
Prepare the corn: Remove the husks and silks from the corn. If desired, cut the corn into smaller pieces or leave it whole.
Season the corn: Brush the corn with oil and season it with salt, pepper, and any other desired spices or herbs.
Grill the corn: Preheat your grill to medium-high heat. Grill the corn for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
Serve the corn: Serve the corn immediately with your favorite toppings, such as butter, sour cream, cheese, or chili powder.

Conclusion:

Grilled street corn is a delicious and versatile dish that can be enjoyed as a side dish, snack, or even a main course. With its smoky flavor and tender kernels, grilled street corn is a surefire hit at any gathering. So next time you're looking for a quick and easy summer recipe, give grilled street corn a try!