Happy Foodie Friday, Friends!
This week we are stirring up some foods for Memorial Day weekend. If you haven’t noticed yet, it’s hot outside so this is the perfect time to fire up those grills and keep your cooking outside!
This recipe was inspired by friend, Christy Wilson. Christy is a Registered Dietitian who lives in Tucson, Arizona and she’s working on her first cookbook. Christy is an amazing cook and last year developed this recipe for Mexican skillet street corn. I also recorded a podcast with Christy, which you can listen to here. I’m using Christy’s Chile mayo sauce recipe, but since this sweet corn was grown in Nebraska, I’m calling it Nebraska Street Corn.
Here’s what you will need:
- 5 ears of sweet corn – shucked and rinsed
- 2 TB butter
- 1/4 cup mayonnaise
- 2 teaspoons chili powder
- 2 teaspoons hot sauce
- 1 TB lime juice
- 2 TB Cilantro
- 1/4 cup grated Cotija cheese. (Christy also shared that you can use feta as a substitute if you can’t find feta.)
- Lime wedges
Instructions: Preheat grill. While grill is warming up, melt butter and coat each ear of corn. Once grill is nice and hot, place corn on grill and cook. Turn occasionally and cook until charred on all sides and fully tender. This takes about 8-10 minutes.
While corn is on the grill, prepare the sauce by mixing together mayonnaise, chili powder, hot sauce and lime juice. Once corn is fully cooked, paint a light layer of sauce on each ear of corn. Garnish with freshly chopped cilantro and Cotija cheese.