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King Street Corn

Jerrelle Guy
Servings:
4
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Chef notes

I'm that dude that eats more corn on the cob than the average person would eat in one sitting. So, you can imagine what it was like for me to taste the Mexican version of one of my favorite dishes. This is a fun take on grilled street corn with a tasty twist. The crispy crumbled pork skins and cheesy Parmesan make it as unique as it is delicious.

Ingredients

  • 4 fresh ears corn, shucked
  • 1/2 cup crumbled pork skins
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/4 cup minced chives

Preparation

1.

On a grill, grill pan or hot skillet, char the corn.

2.

Mix the crumbled pork skins and the Parmesan cheese together in a plate or shallow bowl.

3.

Slather mayonnaise onto each ear of corn and roll in the pork skin mixture.

4.

Sprinkle with the minced chives and serve.