Grilled Mexican Street Corn

4 Servings

50 MIN


0-15 min


35 MIN



corn on the cob, husked

¼ cup

Miracle Whip Original Spread

¼ cup

chopped fresh cilantro, divided

1 tbsp

lime juice

¼ tsp

lime zest

2 tbsps

Kraft Zesty Italian Dressing

½ tsp

ancho chili powder


Step 1

Heat barbecue to medium heat.

Step 2

Place corn in large pot or bowl of cold water; soak for 10 min. Meanwhile, mix Miracle Whip, 2 tbsp of the cilantro, lime juice and zest until blended.

Step 3

Drain corn. Grill 20 min. turning occasionally, until corn is tender, brushing with dressing in last 2 min. of cooking.

Step 4

Transfer corn to platter. Drizzle with Miracle Whip mixture; sprinkle with chili powder and remaining cilantro.

Step 5

Tip: For a pretty presentation, peel back husks from each ear of corn, leaving them attached at base. Remove and discard silk; gather husks together at base and tie with string to secure.

Step 6

Tip: Serving a crowd? This recipe is very easily doubled or even tripled for a big event.