Mexican Grilled Corn

DifficultyBeginner

This recipe is a perfect addition to any summer meal thanks to the crisp freshness of the corn and the rich smokey flavors from the cooking process.

Mexican Grilled Corn

Prep Time20 minsCook Time20 minsTotal Time40 mins
 fresh corn on the cob still in husk
 cotija cheese
Alabama White Sauce
 1 burnt onion
 3 cups mayonnaise
  cup buttermilk
 2 tbsp garlic powder
 2 tbsp onion powder
 2 tsp salt
 2 tsp white pepper
 2 tsp black pepper
 ½ tsp MSG
 ½ tsp cayenne
  cup spicy vinegar
1

Prepare a fire in your KUDU grill and prepare your Alabama White Sauce by combining all ingredients.

2

Clean the outer layer (the husk) of the corn.

3

Pull the husk back being careful not to fully remove it and remove all of the corn silk from each piece of corn.

4

Carefully braid the husks of the corn.

5

Place the corn directly onto the grill.

6

Watch your corn and cook until it is charred all the way around. The corn kernels should have a blackened appearance but not be burnt.

7

Remove corn from grill and immediately cover corn with your already prepared Alabama White Sauce.

8

While corn is still hot, roll it in the finely grated cotija cheese.


Recipe provided by KUDU Braai Master Nathanial Zimet: 

Nathanial Zimet was born in Sarasota, Fl and raised in Hillsborough, NC by a mother who made her own stocks. Growing up in food , “from scratch origins”, Zimet always wanted to cook and eventually own his own restaurant. He eventually dropped out of college and enrolled in culinary school. While at Le Cordon Bleu Long, everything in his mind just clicked!

In 2006, Zimet introduced The Que Crawl (a.k.a the purple truck) and after a few years, Chef Zimet and business partner James Denio opened up Boucherie – a cozy little restaurant in a cottage in the Carrollton area. Now, Boucherie has reopened on 1506 S. Carrollton Ave, where Chef Zimet still changes the menu every two months.

Ingredients

 fresh corn on the cob still in husk
 cotija cheese
Alabama White Sauce
 1 burnt onion
 3 cups mayonnaise
  cup buttermilk
 2 tbsp garlic powder
 2 tbsp onion powder
 2 tsp salt
 2 tsp white pepper
 2 tsp black pepper
 ½ tsp MSG
 ½ tsp cayenne
  cup spicy vinegar

Directions

1

Prepare a fire in your KUDU grill and prepare your Alabama White Sauce by combining all ingredients.

2

Clean the outer layer (the husk) of the corn.

3

Pull the husk back being careful not to fully remove it and remove all of the corn silk from each piece of corn.

4

Carefully braid the husks of the corn.

5

Place the corn directly onto the grill.

6

Watch your corn and cook until it is charred all the way around. The corn kernels should have a blackened appearance but not be burnt.

7

Remove corn from grill and immediately cover corn with your already prepared Alabama White Sauce.

8

While corn is still hot, roll it in the finely grated cotija cheese.

Mexican Grilled Corn

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