All Recipes

Mexican Street Corn Brats

30 Mins


4 Ears Sweet Corn, unshucked

2 Tablespoons Unsalted Butter

1 Small Garlic Clove, minced

3 Tablespoons Mayonnaise

2 Tablespoons Sour Cream

1 Tablespoon Fresh Lime Juice

1/8 Teaspoon Chili Powder, plus additional for garnish

1/4 Teaspoon Paprika

5 Bratwursts

5 Martin’s Long Potato Rolls

2 Green Onions, thinly sliced

Crumbled Cotija or Feta Cheese, for serving

Fresh Cilantro Leaves, for serving

Serves: 5


Step 1

Preheat grill for indirect grilling over medium heat.

Step 2

Peel back the corn husks, leaving them attached, and remove as many of the silks as you can. Spread 1 tablespoon of butter on each ear of corn, then replace the husks to cover the ears of corn.

Step 3

Grill corn 10 minutes over indirect heat, then remove from grill and let sit until cool enough to handle. (Keep grill heated for bratwurts.)

Step 4

Meanwhile, in a small bowl, stir together garlic, mayonnaise, sour cream, lime juice, chili powder, and paprika until well combined.

Step 5

Carefully unwrap corn and cut corn kernels from cobs.

Step 6

Mix together corn and mayo mixture in a medium bowl. Transfer to a prepared baking dish, and bake at 350° for 15-20 minutes or until heated through and the flavors have melded.

Step 7

Meanwhile, grill brats for 15 minutes over indirect heat, turning occasionally. Transfer brats to direct heat and increase temperature to medium-high. Cook an additional 5 minutes or until browned with an internal temperature of 160 degrees F. Remove from grill and turn off heat.

Step 8

Place brats in buns; top with baked street corn mixture, green onions, cotija or feta cheese, fresh cilantro leaves, and extra chili seasoning for garnish. Serve.