Grilled corn on the cob is a staple at our house year-round. It’s simple to make, easy to grill and so delicious to eat! And, there is almost nothing more delicious than grilled corn on the cob turned into street corn! We like it with a little kick, so we brush our Diavola Spice Rub on the corn before grilling it. And, since many in our family happen to be mayo-haters, we make our street corn using feta cheese and mixed Mexican cheese as the binder in place of the mayo. It’s actually so delicious this way! This spicy dish is made with plenty of lime juice, feta cheese, mixed Mexican cheese, diced peppers and cilantro. So tasty!
Corn on the cob is available almost year-round in the grocery stores, and even though it’s not quite as good as in the summer, it’s still pretty darn good and easy to get your hands on. We like to peel the corn from the husk as soon as we bring it home and store it in an airtight baggie until we’re ready to use it. It keeps this way for several days up to a week, so whenever you have a hankering for grilled corn, you’re ready to go!
What we usually do is make a double batch of grilled corn on the cob, so the first night we eat it right off the cob and the second night we make street corn with it. The nice thing about this recipe, is that you can grill the corn several days ahead of time, and store it either on or off the cob until you’re ready to make the street corn. We love that, because it saves so much time when you go to make your street corn. You can also make the whole dish ahead of time and refrigerate it in an air-tight container until you’re ready to heat and serve it.
You can use any kind of cheese you like, but the cheese is what gives it that creamy texture to replace the mayonnaise. We use mixed Mexican cheese in addition to feta or cotija cheese. We like the tangy flavor of the feta, so we stick to that instead of cotija, which is a milder cheese.
Diavola Mexican Street Corn
- 8 ears corn
- 4 tbsp. olive oil (divided) use half for brushing ears of corn before dusting with the spice rub and the other half for sautéing the onions and peppers
- 2 tsp. Treks & Bites Diavola Spice Blend
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1/2 tsp. Diavola Spice Rub
- 1 whole poblano or jalapeño pepper finely diced
- 2 whole limes use zest and juice
- 1/2 cup crumbled feta or Cotija cheese
- 1/2 cup mixed Mexican cheese
- 1/4 cup minced cilantro
- 1/2 tsp. sea salt to taste
- 1/2 cup feta leaves
- 1 large lime, but into wedges
- 1/2 cup feta, crumbles
- 8 cherry tomatoes halved
- Spray a 9×13 casserole dish with cooking spray. Set aside. Preheat oven to 350.
- Preheat the grill to medium. Brush the ears of with canola oil and dust on all sides with Cajun or Diavola spice. Place on upper rack of the barbecue and grill for about 10-12 minutes, turning every 3-4 minutes, until the corn is cooked and nicely browned. Remove from grill and cool enough to handle. Cut the corn off the cob and set aside.
- Meanwhile, heat olive oil in a large skillet. Cook onions until translucent and beginning to brown. Add garlic, jalapeño and Cajun spice. Continue to cook until pepper softens. Add grilled corn, lime zest, lime juice, both cheeses and cilantro. Toss well and season with salt and pepper. (You can also prepare the street corn to this point and refrigerate in an air-tight container until ready to heat and serve.)
- Turn mixture out into the prepared baking dish. Bake for about 25 minutes or until cheese is bubbly and street corn is heated through.
- Garnish with cherry tomatoes, extra feta, freshly diced peppers and cilantro sprigs.