Mexican Street Corn Brats
Inspired by elote, these Mexican Street Corn Brats are ideal for a summer celebration or easy weeknight meal! Spicy sausages are topped with fresh sweet corn, creamy lime sauce and tangy cheese.
Ingredients
- 1 small garlic clove minced
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- ⅛ teaspoon chili powder plus additional for garnish
- 2 tablespoons unsalted butter
- 2 ears sweet corn shucked
- 1 package Johnsonville Firecracker Brats 5 brats
- 5 hot dog buns
- ¼ cup crumbled cotija or feta cheese
- 2 green onions thinly sliced
Instructions
- In small bowl, stir garlic, mayonnaise, sour cream, lime juice and chili powder until well combined. Transfer to refrigerator until ready to serve.
- Preheat grill for indirect grilling over medium-low heat. Spread 1 tablespoon of butter on each ear of corn; wrap corn in foil.
- Transfer corn and brats to grill over indirect heat. Cook 15 minutes, turning corn and brats occasionally.
- Move corn and brats to direct heat and raise temperature to medium-high. Cook 5 minutes longer or until sausage is browned and the internal temperature reaches 160 degrees F, turning corn and brats frequently. Remove corn and brats from grill.
- Carefully unwrap corn and cut corn kernels from cobs.
- Place brats in buns; top with mayonnaise mixture, corn, cheese, onions and additional chili powder.
Calories: 506kcal, Carbohydrates: 31g, Protein: 16g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 75mg, Sodium: 934mg, Potassium: 420mg, Fiber: 2g, Sugar: 6g, Vitamin A: 343IU, Vitamin C: 5mg, Calcium: 130mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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