Traditional Mexican corn, whether it’s grilled or roasted, makes for a delicious and unique summer treat. Serve as an appetizer, part of the meal, or just an afternoon snack for a treat the whole family will enjoy.
What you’ll need
4 ears of corn
2 tablespoons butter (softened)
2 tablespoons Siracha seasoning
3 tablespoons mayonnaise
1/4 cup chopped cilantro
1/4 cup parmesan cheese (shredded)
1 lime (cut into slices for garnishment)
Shuck each ear of corn and cut in half. Rub the butter onto each ear of corn to ensure they are well covered. Wrap all 8 pieces of corn into aluminum foil.
On the grill: grill for about 18-20 minutes
Roasting in the oven: preheat to 450 and roast for 20-25 minutes
When the corn becomes tender remove it from the grill, or the oven, and unwrap the corn from the aluminum foil. Insert a bamboo skewer into each corn half. Spread some mayonnaise onto each half and top with parmesan, cilantro, and Siracha seasoning. Serve in a paper serving boat with a slice of lime and enjoy!
To add a bit of variety to your seasoning flavors try our sea salt and vinegar, tangy dill, or cracked pepper asiago seasonings.