Inspiration Guide

MEXICAN STREET CORN
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 4 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Insert grill grate in unit and close hood.
Select GRILL, set temperature to MAX, and
set time to 12 minutes. Select START/STOP
to begin preheating.
2 While unit is preheating, brush each ear of corn
with
1
/2 tablespoon canola oil. Season corn with
salt and pepper, as desired.
3 When the unit beeps to signify it has preheated,
place corn on grill grate and close hood and
cook for 6 minutes.
4 After 6 minutes, flip corn. Close hood and
continue cooking for the remaining 6 minutes.
5 Meanwhile, stir together all sauce ingredients
in a mixing bowl.
6 When cooking is complete, coat corn evenly
with sauce. Garnish with additional cotija cheese
and serve immediately.
INGREDIENTS
4 ears corn, shucked
2 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
SAUCE
1 cup cotija cheese, crumbled,
plus more for garnish
1
/4 cup mayonnaise
1
/4 cup sour cream
Juice of 2 limes
1 teaspoon garlic powder
1 teaspoon onion powder
1
/4 cup fresh cilantro, chopped
Sides & Apps30
TIP For an easy-to-eat salad, cut the grilled corn o
the cob and mix with half the mayonnaise mixture.
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