Grilled Mexican ZEG Corn

A summer would not be complete without our local fresh corn on the cob.

Typically, we think of corn on the cob being slathered in butter, covered in salt/pepper and eaten at family meals.

Conversely in Mexico, corn on the cob is a popular street food which is how Mexican Street Corn got its name.

Although in Mexico it is known as “elote” which literally means corn cob.

It is colourful and flavourful, topped with crumbled cheese, spices and herbs.

Well, we decided to make a spinoff of this summertime Mexican Street Corn and make it even more delicious using ZEG Sauces!

Here is a recipe that takes Mexican Street Corn to another level:

Grilled Mexican ZEG Corn

• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup Mexican crema (or sour cream)
• 1/2 cup mayonnaise
• 1/2 cup of your favourite ZEG Sauce
• 2 teaspoons finely grated lime zest
• 2 tablespoons lime juice
• 1/2 cup cotija cheese, crumbled (you can substitute grated Parmesan cheese or crumbled feta for the cotija)

Instructions:

1. Heat a gas or charcoal grill to 400°F.
2. Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, your favourite ZEG Sauce, lime zest and lime juice. Taste and season the mixture with salt if needed (remember crema has a little salt already). Set aside mixture.
3. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Glaze with additional ZEG Sauce if desired. Serve immediately with extra lime wedges.