Ingredients
Bring the Heat: Grilled Mexican Street Corn with Fiery Gladstone Hot Chipotle Sauce Butter, Fresh Cilantro, and Cotija Cheese. Pump up your summer BBQ with our take on Mexican street corn! This spicy and flavourful dish is sure to be a crowd-pleaser. Set up a garnish station so everyone can customize their corn to their liking. The best and most easy way to elevate local Chilliwack Corn!
Directions
- In a small bowl, mix the mayonnaise, sour cream, lime juice, 2 tablespoons of Gladstones Hot Chipotle Sauce, and 1 teaspoon taco seasoning. Stir in 1/4 cup of the crumbled cotija cheese. Cover and refrigerate until ready to serve.
- Fill a large pot with water and bring it to a boil. Add the corn and boil for about 5 minutes, until just tender. Remove the corn from the water and let it cool slightly.
- Preheat your grill to medium-high heat.
- In a small bowl, mix the softened butter with 2-3 tablespoons of Gladstones Hot Chipotle Sauce and 1 teaspoon taco seasoning until well combined. Set aside.
- Place the corn on the grill and cook for about 5-7 minutes, brushing with the hot sauce butter and turning occasionally, until the corn is charred and heated through.
- Remove the corn from the grill. Using a brush or spoon, generously coat each ear of corn with the mayonnaise and sour cream mixture.
- Sprinkle each ear of corn with the remaining cotija cheese and fresh chopped cilantro.
- Serve with lime wedges on the side.
- Alternatively set up a garnish station and let your family or guests customize their toppings to their liking!