Mexican Style Grilled Corn with Caesar Cheese Sauce
International dishesGrilled DishesMexicoGrilled 10 to 15 minutes at 180 degrees C
Mexican style grilled corn with Caesar cheese sauce takes only ten to fifteen minutes in an air fryer. The corn goes in brushed with BBQ sauce, comes out fragrant, then gets a spoonful of rich cheese sauce and a scatter of spring onion and cilantro.
Judging doneness is the hard part, because older corn dries out and turns starchy quickly. Quartering the corn lets the heat reach the middle and gives the sauce a cut surface to cling to. The cheese sauce goes on only after cooking, since it scorches if it meets the heat too early.
This batch weighs about 620g, at roughly 119 calories per 100g.
Method
Husk the corn, rinse it clean and cut each one into quarters.
Rinse the spring onion and cilantro, then chop them finely.
Brush 5 tablespoons Texas BBQ sauce over the corn, then cook in the air fryer at 180 degrees C for 10 to 15 minutes.
Once the corn is done, move it to a plate and spoon 3 tablespoons Caesar cheese sauce over the top.
Scatter the spring onion and cilantro over and serve hot.
Tips
Without an air fryer, the corn bakes at 180 degrees C in the oven or cooks over charcoal, with the sauce added afterwards.
A sprinkle of chili powder and a squeeze of lime brings it closer to Mexican street corn.
Sweet corn with large juicy kernels suits this dish better than glutinous corn.
A thin coat of BBQ sauce is enough, since a thick layer chars before the kernels are done.
Turning the corn once halfway through the cooking gives an even golden color.
Sauce spooned over while the corn is still hot runs down between the kernels and tastes stronger.
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