Growing up in Iowa, corn was a staple side dish in the summertime. Sweet corn slathered in butter, with its candy-like flavor, is one of my favorite things. When my sisters and I were little, we would stay out at my Grandparents’ farm in the summertime and we were sure to have corn for dinner. I can still picture my Grandpa eating corn on the cob like a champ, how in the world he ate it so fast with so few teeth just boggles my mind. Sweet corn and sweet memories. 🙂 I must say, I was a little hesitant to mess with the perfection that is sweet corn. But this corn-fed lady took a chance on a little thing called Mexican Street Corn and was pleased with the results! It’s a cheesy, fresh, and spicy treat that I’m sure I’ll make again!
Mexican Street Corn Print Recipe Here
Yield: 4 servings
Sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 tablespoons fresh cilantro, minced
4 teaspoons chili powder
1 lime, cut into four wedges
Fire up the grill and heat to medium-high heat. Brush corn lightly with the melted butter and sprinkle with salt & pepper. Place corn on grill and rotate every couple of minutes, for a total of 6-8 minutes until grill marks appear.
Remove corn from grill and brush each cob with mayonnaise, sprinkle with cheese, cilantro, and chili powder. Press the ingredients into the corn to get them to stick. Season with more salt & pepper, if needed. Serve with lime wedges. Enjoy!
How do you eat your corn on the cob? I eat mine like a typewriter. 🙂