Mexican Street Corn - Perfect Side Dish with BBQ Pulled Pork!
Fresh corn cobs take center stage, offering a smoky sweetness once grilled. Melted butter enhances the corn’s natural flavors, adding a luxurious richness. Creamy mayonnaise provides a velvety base for the toppings, while lime juice and zest bring brightness and zing. Crumbled feta cheese melts into a tangy sauce, pairing perfectly with the subtle heat from chili flakes. Crispy onion chips lend a crunchy, savory finish, completing this delightful side dish.
Ingredients
- 8 ears of fresh corn
- 2 tablespoons of melted butter
- 1/4 cup mayonnaise
- 1 cup feta cheese
- 1/4 cup heavy cream
- 2 teaspoons chili flakes
- 2 limes zest and juice
- 1/2 cup crispy shallot chips
- Salt and pepper to taste
Instructions
- Prepare the Corn: Gently remove the corn husks, leaving them attached at the base. Secure the husks by tying them with string, then submerge the ears in water to soak. This helps prevent the husks from burning during the grilling process.
- Grill the Corn: Brush each cob generously with melted butter, seasoning lightly with salt and pepper. Place the corn on the grill, turning frequently to ensure an even cook, about 3 to 4 minutes on each side. Use foil under the husks to protect them from burning.
- Prepare the Feta Sauce: While the corn grills, pour the cream into a small saucepan and heat over low. Gradually add the feta cheese, stirring continuously until fully melted and combined, forming a smooth, creamy mixture. Be mindful to stir often to prevent sticking.
- Assemble the Dish: Once the corn is fully grilled, brush each cob with a layer of mayonnaise. Drizzle the feta sauce over the corn, then finish with a squeeze of fresh lime juice, a sprinkle of zest, and a dusting of chili flakes. Garnish the dish with crispy shallot chips for a final touch of texture.