Light and Easy Mexican Street Corn

Step 1

Preheat the grill to medium.

Step 2

Soak the ears in a large bowl of cold water for up to 30 minutes.

Step 3

Towards the end of their soaking, prepare the herb mixture in a small bowl. Combine avocado oil, chili powder, paprika, dried parsley flakes, salt, and parmesan cheese. Stir well.

Step 4

Prepare the ears of corn. Remove them from the water, shaking off the excess. Remove one or two layers of the tougher outer husks, if any, leaving at least three layers on. Peel back the remaining layers just enough to reveal the silk inside. Pull the silk away using your hands or paper towel. Using a brush, spread the herb mixture evenly on all sides. Fold the husks back into place.

Step 5

Place the corn on the grill. Grill for 20 minutes, turning the ears every five minutes, until the kernels are easily pierced with a fork or knife.

Step 6

Remove from grill, let cool for a few minutes, and serve with lime wedges and additional herbs and spices available for sprinkling, as desired.