Yay thats awesome that you guys post this!! Totally gonna make it next time we grill. I’m from San Jose Ca but am currently living in Marysville (like 40 min from Seattle) until I’m done with school and I get soooo homesick because I can never find the foods I’m used to eating. I’ve been making the recipes off of your site lately to get my Vietnamese food fix and it makes me feel a little more at home. Thanks Happy Cooking!! (Laeloni)
How To Make Cuban/Mexican Grilled Corn
Grated cotija cheese (can be found easily here in Southern California. If you can’t find it, substitute with grated Queso Fresco or Italian parmesan or Greek feta)
Ground Cayenne chili powder
There are many methods of grilling corn and you may already have favorite technique. I like to peel of the entire husk and place it on the grill. By keeping the husks on, you’re essentially steaming them. However, if I’m strapped for time, I wrap each corn in saran wrap and microwave about 2-3 minutes then place it on the grill. I like to skewer my corns with chopsticks
Start by brushing on the mayonnaise. Sprinkle desired amounts of cotija cheese and cayenne chili powder. Finish with squeeze of lime.
For a slightly different variation or substitution for the mayonaise, try Garlic/Jalapeno butter:
1 stick of unsalted butter
2 of cloves peeled garlic
1 jalapeno deseeded
Let butter sit out of the fridge about an 1 hr. to soften. Put ingredients in food processor and mix garlic until finely minced and well distributed.