Grilled Mexican Street Corn



4 ears fresh sweet corn

1 oz. fresh lime juice

2 Tbs Pully Wissle taco seasoning (or favorite chili/Mexican seasoning)

3 Tbs mayonnaise

2 Tbs butter (or spray-on butter)

4 Tbs crumbled queso fresco or queso cotija (or grated parmesan)


Prepare corn by partially husking, leaving the husk connected at the bottom of the ear. Remove silk from ear. Then replace husk around the corn and soak in cold water for about 15 minutes.

Once your grill is hot (medium-high heat), remove the corn from water and shake off excess water. Once the corn is not dripping, grill corn for about 15 minutes or until desired doneness. Flip halfway through. Once the corn is cooked, carefully remove the husk completely and finish the corn for a minute or two on the grill.

Combine taco seasoning with 1 oz. of lime juice, so that it forms a paste. Brush the seasoning on to the corn, spread or drizzle with mayonnaise, and spread or spray butter. Sprinkle with cheese and a touch of seasoning if desired.