Grilled corn on a stick is one of my favourite Mexican street food classics. It is very easy to prep and a perfect side to serve for a summer get-together with friends and family. I ate grilled corn so often during my time in Mexico and love to think back of the times when I stopped the car on my way back home from work to grab a delicious street-sold corn on the stick as a to-go snack or lunch- as an alternative to the everyday taco party. :)
Due to availability, the Mexicans typically use white corn for this street food classic. But this doesn't matter if you ask me: The sweet and yellow alternative available across the US and Europe is as least as good as the traditional classic. Plus, we are using what's available in the region which is a huge plus for our planet and the climate.
Throughout Europe, corn is in season between June and October. So if you happen to have a freshly harvested corn in your fridge, let's oven-grill it together!
I hope you enjoy this delicious, plant-loaded summer appetizer as much as I do during corn season in summer. Topped with feta, fresh coriander, lime, tajín and the green coriander salsa, the dish brings so many vacation vibes to the table if you ask me.
As always, I would love to see your veggie-kitchen experiments and repost it on my social channels. So make sure to tag me on Instagram, Pinterest, Youtube, or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe, or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
Love & plants, Karo
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