Grilled Corn On The Cob | Mexican Street Corn with Malcom Reed HowToBBQRight

Corn on the Grill | Grilling Corn on the Cob
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To grill corn on the cob you don’t need to shuck it or remove the silks. Just get a medium fire and place your corn – in the husk – straight on the grill grate. You will jut allow the corn to cook – right in the husk – on the grill for about 15 minutes. You will know it’s done when the corn husk is browned and dry.
Then you can remove the corn on the cob from the grill – it will be hot so be careful. You use a sharp knife and cut the end of the corn off then remove the husk and silks really easily. Your grilled corn on the cob is ready to eat then – jut add a little butter and salt if you like.
But for this grilled corn on the cob recipe, I decided to do my take on a Mexican style street corn. Once I remove the grilled corn on the cob from the grill and remove the shuck and silks, I apply a layer of mayo, a sprinkle of Cojita cheese (a Mexican style parmesan cheese). Then sprinkle some Tajin seasoning, squirt of lime and a little finely diced cilantro. And that is how you make grilled Mexican street corn.
This grilled corn recipe is simple and easy for cooking corn on the grill.
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