Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors.
Ingredients
- 8 medium ears sweet corn, husked
- 2 tablespoons canola oil
- 1-1/2 cups mayonnaise
- 1-1/2 teaspoons garlic powder
- 1/4 teaspoon freshly ground pepper
- 24 corncob holders
- 2 cups crumbled feta cheese
- 2 tablespoons seafood seasoning
- 1/4 cup minced fresh cilantro
- lime wedges, optional
Instruction
- Brush all sides of corn with oil. Grill, covered, over medium heat until tender and lightly browned, 10-12 minutes, turning occasionally. Remove from grill; cool slightly.
- Meanwhile, in a small bowl, mix mayonnaise, garlic powder and pepper. Cut each ear of corn into thirds. Insert 1 corncob holder into each piece. Spread corn with mayonnaise mixture; sprinkle with cheese, seafood seasoning and cilantro. If desired, serve with lime wedges.
