Grilled Mexican Street Corn

Check out a short video of me making the dish here

Spice Profile: ancho chiles, annatto, black pepper, cilantro, coriander, cumin, garlic, salt, Mexican oregano, onion, oregano, paprika, sugar, tamarind, turmeric

Take four (or more) ears of fresh corn. Shuck and clean them, leaving the tail end intact—it makes a great handle later.

Preheat your grill to medium-high. Place the corn directly on the grates, close the lid, and cook for about 10 minutes, rotating every few minutes. A little blackening is perfect for flavor—just keep an eye so it doesn’t burn.

Once the corn is tender and nicely charred, remove it from the grill. Using a sharp knife, cut the kernels off the cobs and transfer them to a large mixing bowl.

Add 3–6 tablespoons mayonnaise, (depending on how much corn you grilled), the juice of one lime, and 2 teaspoons Stock+Spice Street Corn Spice. Mix well to coat every kernel. Taste and add a pinch of salt if needed.

Serve warm and enjoy!

Tip: For a more traditional street corn feel, you can skip cutting the kernels off the cob—just brush the mayonnaise mixture right onto the grilled ears, sprinkle with spice, and dig in.