Grilled Mexican Corn

by Pat Thompson
(Duxbury, MA)

Here is a grilled Mexican Corn receipe submitted by Pat from Duxbury, MA. Sounds a bit more like Asian/Italian corn to me but Sriracha does make just about everything better!


4 ears of fresh corn, shucked, washed and not dried

Three tablespoons of mayonaise

2 tablespoons (to taste) Srirracha sauce (red hot Asian sauce)

Parmesan cheese


1. Mix the mayo and hot sauce together in a bowl.

2. Put ears of corn onto the grill on medium high and brush on sauce.

3. Turn the corn periodically and continue to brush on the sauce until the corn is blackened on all sides, but not burnt.

4. Sprinkle corn with Parmesan cheese

Serve and enjoy!

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