Charred Street Corn with Mayo & Cotija
Grilled corn on the cob brushed with mayo, dusted with chili powder and parmesan — street-food style in under 15 minutes. Crispy, tangy, and dangerously addictive.
- Total time
- 12 min
- Servings
- 2
- Calories
- 210
- Protein
- 7g
casualfreshamericanmexicanvegetariancrispytenderweeknight
Ingredients
- 4 ears corn on the cob
- 3 tbsp mayonnaise
- ¼ cup parmesan cheese, finely grated
- 1 tsp chili powder
Instructions
- 1
Heat a grill or cast iron skillet over medium-high until very hot, about 2 minutes.
- 2
Brush each corn ear on all sides with mayo until evenly coated.
- 3
Grill corn, turning every 90 seconds, until charred and dark in spots, about 8 minutes total.
- 4
Mix parmesan and chili powder in a small bowl.
- 5
Roll each hot corn cob in the parmesan-chili mixture until coated.
- 6
Serve immediately with any extra cheese mixture on the side.
Tools you’ll need
- grill or 12-inch cast iron skillet
- small bowl
- tongs
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