This corn is perfect for your next barbecue.
This char grilled border corn always reminds me of summer.
Why Is This ‘Border Corn’?
In my high school days, I lived in San Diego. Summers always meant the beach. Sometimes we would drive down to Baja, Mexico for the day, get tacos and hang out on the beach. Long days of sun and salt water are such a fond memory. It was on one of these trips where I first experienced ‘border corn.’ The street vendors in Tijuana sell all sorts of things while you are waiting in line to cross the border back into California. There are a wide variety of goods available; from snacks and blankets to things like handcrafted necklaces.
But what I remember was this corn. The sweet charred flavor of the corn, the salty cheese, and hot sauce with just a squeeze of lime was always so good after a day at the beach. It would come wrapped in paper. The cheese would be slightly melty, and the hot sauce spicy and vinegary. I was feeling a little homesick for my So Cal roots this year and thought that it would be the perfect time to get nostalgic with my old favorite – border corn.
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Charring corn on the grill gives it such a great flavor
It brings out the sweetness in the corn. Another way that I use this char-grilled corn is in my corn salsa recipe. You can eat this salsa on grilled fish or chicken.
I happen to be a taco addict. I seriously can turn any meal into a taco OR a bowl. If you hang out with me long enough it won’t surprise you anymore, So chargrill some extra corn and make this salsa too!
Leave the husks on and then grill the corn right on the fire.
Char Grilled Border Corn
Char grilled corn topped with mayonnaise, cotija cheese and hot sauce. This is such an amazing flavor combination.
- 6 ears corn in husks
- 2 tbsp mayonnaise
- 2 tbsp cotija cheese
- 1 tsp Cholula hot sauce
- 1 tsp kosher salt
- 1 tsp pepper
- 2 tbsp cilantro
- 2 limes cut in wedges
Preheat grill to high.
Soak corn in water (without removing the husks) for about 30 minutes.
Place corn on grill in the husks. Rotate every 10 minutes to ensure even charring. Husks should be well blackened.
Remove and let cool for about 10 minutes. Cover with a towel to keep in steam.
Peel husks from the corn.
Slather with a little mayonnaise.
Sprinkle with cheese, salt and pepper, hot sauce and cilantro. Add a squeeze of lime.