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Grilled Mexican Street Corn

  • Yields: 2 Servings
  • Cook time: 15 minutes
  • Prep time: 35 minutes


  • 2 ears corn
  • ½ cup mayonnaise
  • ⅛ cup cotija cheese (shredded)
  • 2 tablespoons chile powder
  • 1 lime, halved
  • chopped cilantro


Fire up Masterbuilt Gravity Series 560 grill and smoker to 350° F.

Fill a pot with water and bring to boil. Once water is boiling, soak corn in the pot for 30 minutes.

Next, remove corn from the pot and peel back the husks without detaching.

Place corn on the grill and cook for 15 minutes, turning occasionally.

Then, remove corn from the grill.

Slather corn with mayonnaise and add cotija and chile powder.

Drizzle corn with lime and sprinkle with cilantro.


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