Mexican Street Corn


4 ears corn, shucked

2 tablespoons canola oil, divided

Kosher salt, as desired

Ground black pepper, as desired


1 cup cotija cheese, grated, plus more for garnish

1/4 cup mayonnaise

1/4 cup sour cream

Juice of 2 limes

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup fresh cilantro, chopped


1  Insert grill grate in unit and close hood. Select GRILL, set temperature to MAX, and set time to 12 minutes. Select START/STOP to begin preheating.

2  While unit is preheating, brush each ear of corn with 1/2 tablespoon canola oil. Season corn with salt and pepper, as desired.

3  When the unit beeps to signify it has preheated, place corn on grill grate and close hood and cook for 6 minutes.

4  After 6 minutes, flip corn. Close hood and continue cooking for the remaining 6 minutes.

5  Meanwhile, stir together all sauce ingredients in a mixing bowl.

6  When cooking is complete, coat corn evenly with sauce. Garnish with additional cotija cheese and serve immediately.


TIP For an easy-to-eat salad, cut the grilled corn off the cob and mix with half the mayonnaise mixture.

Posted in: Indoor Grills, Recipes

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