Mexican Street Corn Brats
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Mexican Street Corn Brats

Prep: 15 minutes
Grill: 27 minutes • Serves: 4

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

1.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.

2.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.

3.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.

4.Serve brats in buns topped with corn mixture and hot sauce, if desired.

Approximate nutritional values per serving (1 topped brat):
505 Calories, 32g Fat (11g Saturated), 73mg Cholesterol,
1143mg Sodium, 36g Carbohydrates, 2g Fiber, 19g Protein