Campfire Mexican Street Corn
Upgrade your standard corn on the cob to a flavorful street corn style dinner side! With a little imagination and very little effort, you can take a whole new spin on a traditional favorite.
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As soon as corn is in season and I can buy it from the local farmer´s market, I put corn on the cob on my weekly rotation- camping weekends included! Corn on the cob is an excellent addition to any camping menu because it pairs well with any main dish and can transport easily. No need for a cooler, fresh corn is good to go!
My passion for fresh, homegrown local sweet corn never dims, but my family groans a little when I serve it for the third time in a single week! The solution? Spice it up! With a little seasoning or marinade, you can tailor your corn on the cob to go with your main dish. It breathes new life into this basic vegetable – especially this campfire Mexican sweet corn recipe!
Another reason why I always bring corn on my campouts because it is completely ready to go, no prep required. For years I thought that to grill corn, you had to remove the ¨hair¨ of the corn while keeping the outside leaves for protection. This was a pain and not necessary! After recent experimentation, I have found that fresh corn can be thrown right on the grill rack over the campfire, no soaking or prep work required!
Depending on the theme of your meal, you can create campfire Mexican street corn, Italian style corn, or Asian flavored corn, by strategically adding a simple combination of seasonings after roasting over the fire. Get creative, the possibilities are limitless!
- 4-6 ears of corn
- 2 tbs butter
- 2 tbs mayonnaise
- 1 tbs lime juice
- ½ tsp cayenne pepper
- ½ tsp Himalayan sea salt
- Fresh cilantro for garnish
- Place ears of corn on grill rack over campfire fire
- Roast corn for 9 minutes, turning over halfway
- In a small bowl, whisk together mayonnaise and lime juice
- Stir in cayenne pepper, sea salt
- Brush seasoning mixture onto corn
- Garnish with fresh cilantro