Typically, Mexican Street Corn is served using a wooden skewer after coming off the grill. This recipe takes things just a bit further while still incorporating the classic cooking method used for Street Corn. The hardest part about cooking this recipe is keeping yourself from biting into those juicy kernels before they've been added to a bowl along with the rest of the ingredients. You can do it!
PREP: 15 Min. | COOK: 15 Min. | TOTAL: 30 Min.
- 8 ears fresh Yellow Corn
- Schultz's Green Chili Lime Sauce
- Schultz's Gourmet Seasoning
- 1 tbsp Mayonnaise
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 med. Red Onion
- 3 large Jalapeños
- 2 tbsp. Olive Oil
- 1/2 cup Cilantro
How To Make
STEP 1: Preheat grill to 450°F. Remove husks from corn, slice red onion into 1/2 in. thick slices, halve jalapeños length-wise and remove seeds. Brush corn with mayonnaise; sprinkle with 1 tsp. salt, 1/4 tsp. pepper and 1 tsp. Schultz’s seasoning.
STEP 2: Grill corn, covered, turning occasionally, until charred and tender, about 10-12 minutes. Brush onion and jalapeños with oil; sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Grill onions and jalapeños, covered, occasionally turning until tender, about 5 minutes
STEP 3: Cut kernels from corn into a large bowl. Chop onion and jalapeños and add to corn kernels. Stir in cilantro and top with Schultz’s Green Chili Lime Sauce. Serve and enjoy!