Let me disclaimer this post a little; I had a hard time naming this recipe! It reminds me of Mexican street corn because of the fact that it adds some goodies to plain old corn on the cob, but its simpler. So, I am just going to call it ‘street corn’ or ‘street-style corn’. Also, I need to give credit where credit is due: to my friend Brett for introducing this deliciousness to our home! I may have snubbed my nose at it when you first told me what you were doing, but I will never eat corn on the cob any other way again!
Anyways, let’s get to the good part of this post, the actual recipe for street corn on the grill!
- 1/2 c mayo
- 4 ears corn, shucked
- 1/2 Tbsp garlic salt
- 1 tsp black pepper
The recipe for this is pretty darn simple. Place each ear of corn on a piece of aluminum foil big enough to to wrap around the corn about twice.
Spread the mayo on the corn, then sprinkle the garlic salt and pepper over it. At this point, my husband told me I needed to spin the corn so all of it gets coated in the mayo mixture. [I did not know this until now!]
Now, roll up the corn in the piece of aluminum foil and fold the ends over to close it up.
For our grill, we use charcoal and it got nice and hot (it stayed around 450-475 degrees for the whole time). Place the corn on the top shelf of the grill for twenty minutes, flipping once halfway through. If you don’t have a top shelf, place to the side as it does not need direct heat/flame to cook.
Take off the grill, let set for about 5 minutes to cool and serve!