Mexican Street Corn Brats
Prep 15 minutes · Grill 27 minutes · Serves 4
INGREDIENTS
2 ears sweet corn, husk and silk removed
1/4 cup finely chopped red onion
1/4 cup grated Cotija or Parmesan cheese
2 tablespoons finely chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 tablespoon mayonnaise
2 teaspoons cayenne pepper hot sauce plus additional for garnish (optional)
1 teaspoon garlic powder
1/2 teaspoon chili powder
4 uncooked bratwurst sausages
4 hot dog buns
INSTRUCTIONS
- Prepare outdoor grill for direct grilling over high heat. Place corn on hot grill rack; cover and cook 12 minutes or until charred, turning 1/4 turn every 3 minutes. Transfer corn to cutting board to cool; reduce grill heat to medium-low. Once corn is cool, cut corn kernels from cobs.
- In large bowl, stir red onion, cheese, cilantro, sour cream, lime juice, mayonnaise, hot sauce, garlic powder and chili powder; fold in corn. Makes about 1-1/3 cups.
- Place brats on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 160°, turning frequently. About 3 minutes before brats are done, place buns, cut side down, on hot grill rack; cover and cook 3 minutes or until grill marks appear.
- Serve brats in buns topped with corn mixture and hot sauce, if desired.
Calories 505, Fat 32g, Saturated Fat 11g, Cholesterol 73mg, Sodium 1143mg, Carbohydrates 36g, Fiber 2g, Sugars 7g, Protein 19g
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