Nothing says ‘summer is coming’ like grilled corn on the cob. Here in San Diego, we prefer ours with a little Mexican flair and some healthy perks. We used our Coconut Oil Mayo for its creamy deliciousness and the MCTs (medium chain triglycerides), which offer an array of health benefits. Grab some fresh sweet corn the next time you’re at the farmers market and try it our way.
Grilled Street Corn with Coconut Oil Mayo
- 6-8 medium ears sweet yellow corn husks removed
- 1/2 cup Chosen Foods Coconut Oil Mayo
- sea salt
- freshly ground black pepper
- 1/2 cup white cotija cheese crumbled
- lime wedges to serve
Heat a gas or charcoal grill to 400°F.
Grill the corn directly onto the grill until the kernels begin to slightly char. Turn over and repeat until all sides are golden brown. Remove the corn from the grill and place onto a serving plate.
Top the corn with a drizzle of mayo (about one tablespoon or so), or simply spread it over in one even layer to coat. Season with sea salt and black pepper and sprinkle with crumbled Mexican cheese and cilantro. Serve warm with a side of lime wedges.