Inspiration Guide

MEXICAN STREET CORN
PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 12 MINUTES | MAKES: 6 EARS OF CORN
BEGINNER RECIPE
DIRECTIONS
1 Insert grill grate in unit and close hood. Select
GRILL, set temperature to MAX, and set time to
12 minutes. Press START/STOP to begin preheating.
2 While unit is preheating, rub each ear of corn with
1
/2 tablespoon canola oil, then season with salt and
pepper as desired.
3 When unit beeps to signify it has preheated, place
corn on grill grate. Close hood and grill for 6 minutes.
4 After 6 minutes, flip corn, then close hood and
continue cooking for 6 more minutes.
5 Meanwhile, mix all remaining ingredients in a bowl.
6 When cooking is complete, remove corn and cover
each ear liberally with mayonnaise mixture. Garnish
with cilantro, if desired, and serve.
INGREDIENTS
6 ears corn, husks removed
3 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
1
1
/4 cups cotija cheese, crumbled
1
/2 cup mayonnaise
1
/2 cup sour cream
3 limes, juiced
2 teaspoons garlic powder
2 teaspoons onion powder
1
/4 cup cilantro, chopped, for serving
TIP For an easier-to-eat salad, cut the grilled corn o
the cob, then combine with half the mayo mixture.
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