This corn grills perfectly alongside meat (like these steaks) that you are cooking because the cooking time is much longer than most vegetables. Then, immediately after it comes off the grill piping hot, you will slather it will cilantro and mayo. Once it cools a bit you’ll sprinkle it with lime, Parmesan cheese, and chili powder. Together, these flavors make up the essence of Mexican food – an explosion of flavor in your mouth.
Mexican Street Corn Over The Campfire
- 6 Ears of Corn
- 3/4 cup Mayo
- 2 cups Sour Cream
- 1/2 cup Fresh Cilantro finely chopped
- 1 cup Parmesan cheese freshly grated is great (, but green can is fine too)
- 2 fresh Limes juiced
- Chili Powder to taste
- Husk the corn, but if you don’t have those handy little corn ends with you while you’re camping, leave the ends on the corn so you have something to grab them by. Grill the corn over the campfire until it starts to get slightly charred, turning every few minutes to avoid burning it.
- While the corn is cooking, mix the mayo, sour cream and cilantro. Take the corn off the fire and generously slather it in the mayo mixture. Let the ears cool for a few minutes, then sprikle with lime juice, generously sprinkle with Parmesan, and then finish off with a it of chili powder.