I turned the back burner on my Genesis off and move the corn back there. Then I put on some bacon wrapped pork tenderloin and we were off to the races!
I have never been to Mexico so I have got no clue if this is how "Mexican Street Corn" is supposed to go down. It worked for us.
Started by soaking some corn on the cob in water for a couple of hours. Threw it on a hot grill for about 10 minutes and let the outside husks char.
Started by soaking some corn on the cob in water for a couple of hours. Threw it on a hot grill for about 10 minutes and let the outside husks char.
While the tenderloin was grilling away I made up the sauce for the Mexican Street Corn.
Mexican Street Corn Sauce
Mexican Street Corn Sauce
- 1/2 cup mayonaise
- Juice of 1 large lime
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
The pork got some sweet grill marks. I took it off at about 140F internal so it would still be nice and juicy.
To finish up I took the corn out of the husk and let the kernels char a little. The corn got slathered with the sauce and dusted with Parmesan cheese.
This came together pretty nicely. I thought it made for a beautiful looking plate. The sweetness of the mayonnaise based sauce worked great with the corn. We will be doing this again!
Stay tuned for more Weber is Grilling Adventures!
Stay tuned for more Weber is Grilling Adventures!