GRILLED MEXICAN STREET CORN RECIPES

Name: Mexican Street Corn (Torchy's Copycat)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 ears fresh corn on the cob, husked; Vegetable oil; 2-3 tablespoons mayonnaise; 2-3 tablespoons sour cream; 1 tablespoon lime juice; 1 teaspoon chili powder; Dash of cayenne pepper; Salt and pepper, to taste; 1/4 cup crumbled queso fresco; 1/4 cup chopped fresh cilantro

MEXICAN STREET CORN (TORCHY’S COPYCAT) — LET'S DISH RECIPES

Mexican Street Corn (Torchy’s Copycat) — Let's Dish Recipes image

Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy's Tacos copycat).

Provided by Danelle

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 10

Ingredients

6 ears fresh corn on the cob, husked
Vegetable oil
2-3 tablespoons mayonnaise
2-3 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
Dash of cayenne pepper
Salt and pepper, to taste
1/4 cup crumbled queso fresco
1/4 cup chopped fresh cilantro

Steps:

Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.

Nutrition Facts : Calories 173 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 10 milligrams cholesterol, FatContent 11 grams fat, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 346 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

GRILLED MEXICAN STREET CORN SALAD RECIPE | JEFF MAURO ...

Grilled Mexican Street Corn Salad Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

Neutral oil, for the grill grates
6 ears corn, shucked
4 scallions
2 jalapenos
1 red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon chipotle chile powder
Zest and juice from 1 lime
1 clove garlic, grated on a rasp grater
One 15-ounce can black beans, drained and rinsed
1 cup grated Pecorino-Romano cheese
Kosher salt and freshly cracked black pepper
Hot sauce, as needed, optional
1/4 cup chopped fresh cilantro
8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note)

Steps:

Preheat a grill to high heat. Oil the grates well.
Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

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