“Mexican Street Corn on the Cob” with Pizza Bissli

Is there anything better than sweet summer corn? It’s sweet, flavorful and most importantly, always feels like the official start of Summer.

I’ve been wanting to try Mexican street corn for a while now. Mexican street corn is corn on the cob drenched in a buttery herbed sauce and topped with lots of spices and crumbled cheese.

I like to lay out all of the ingredients to form “an assembly line”-goes much quicker that way.

Grilling corn is a great shortcut. Instead of heating up a big pot of water on a hot day, you just throw the corn on the grill. It’s delicious.

With a pastry brush, brush the sauce over the grilled corn.

Then, generously sprinkle the Bissli mixture over the corn to completely coat.

I sprinkled it with salt and more paprika as well.

Then I drizzled more of the sauce on each corn and topped them with fresh cilantro. Don’t they look so flavorful?

"Mexican Street Corn on the Cob" with Pizza Bissli

 

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Author: Rachel Kor

Serves: 5

Ingredients

• 5 ears of corn
• 1 stick margarine
• 2 tablespoons mayonnaise
• ½ teaspoon garlic powder
• 1 teaspoon chili pepper
• ½ teaspoon paprika
• 4 bags Bissli snacks

Directions

1. Preheat grill.
2. Clean the corn and place on the grill. Cook for 3-4 minutes on every side, or until grilled through all around.
3. For the sauce, combine all the other ingredients except the Bissli. Set aside.
4. Put Bissli snacks in a food processor fitted with a metal blade and pulse until fine crumbs form. Set Aside.
5. With a pastry brush, brush the sauce over the grilled corn.
6. Then, generously sprinkle the Bissli mixture over the corn to completely coat. I sprinkle it with salt and more paprika as well.
7. Drizzle more of the sauce on each corn and top them with fresh cilantro.

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