Corn on the cob 🌽 is a staple side dish for our family dinners during the summer months, but by the end of the season we’re looking to reinvent it…so queue the mariachi band 🎺and let’s have a corn fiesta 🎉💃🏼🇲🇽…
Basil Lime Street Corn
- 6 ears sweet corn
- 4 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp sugar
- 2 tsp lime zest
- 2 tbsp basil Chiffonade (a pretty word for process of slicing basil or any other delicate herb into thin ribbons)
- 1/4 tsp salt
- 6 oz feta cheese
Preheat your grill heat to high; approximately 500 degrees. Soak shucked ears of corn in water for 10 minutes. Meanwhile prepare basil lime mayo by adding mayonnaise, lime juice, sugar, basil, lime zest and salt to a mixing bowl and stirring until evenly mixed. After 10 minutes, remove corn and shake off excess water. Place corn on grill and cook until kernels begin to char (about 5 minutes) then turn. Continue cooking and turning until all sides are slightly blackened. Remove corn from grill and liberally brush each ear with basil lime mayo (a silicone basting brush is the best tool for the job). Crumble feta cheese on a large plate and roll corn until evenly coated with cheese. Garnish with additional basil Chiffonade and serve with a lime wedge! Enjoy!
