# Mexican BBQ Street Corn

Corn grilled in the husk, then a toppings bar — butter, mayo, cotija, lime, Tajín and Tapatío — so everyone builds their own.

Source page: https://madebetterwithbutter.com/recipes/mexican-street-corn/
Originally from: Aja North

- Category: Sides, Grill, Party
- Cook: One turn on high, then about 20 min on medium
- Serves: 6 ears of corn

## Ingredients

### The corn
- fresh corn on the cob, husks on — one ear per person

### The toppings bar
- butter, softened
- mayonnaise
- cotija cheese, crumbled
- fresh lime wedges
- Tajín
- Tapatío hot sauce
- salt and pepper

## Steps
1. Heat the grill on high until it reaches about 600°F.
2. Lay the corn on the grates in the husk. Keep it on high and slowly turn the ears until they've gone all the way around once.
3. Turn the grill down to medium and keep slowly turning them for about 20 minutes more.
4. While the corn cooks, set out the toppings on the table — butter, mayo, cotija, lime wedges, Tajín, Tapatío, salt and pepper.
5. Pull back the husks and let everyone build their own. Our order — butter, then mayo, then a heavy sprinkle of cotija all over, a squeeze of lime, Tapatío, salt and pepper.

## Notes
- Grilling in the husk steams the corn in its own wrapper, so it stays juicy; the outside leaves just char.