As we all know, summer is here, and one thing that I truly love to eat during this season is corn on the cob. I have written about corn in the past, however my colleague just reminded me of what she calls “Mexican Corn”. Thanks to Kate, this recipe was made this past weekend.
As noted, while living in Dallas, Texas, corn vendors would sell a few varieties of corn on the cob, and the Mexican corn recipe below was one of them. I steered away from Kate’s just lightly as I used Parmesan cheese rather than queso fresco, and chili powder rather than cayenne pepper.
- Fresh corn on the cob, husk on, but ends trimmed and soaked in water for 2-4 hours
- 1 cup of mayonnaise, the good stuff, nothing light
- Chili Powder
- Cotija Cheese, or Parmesan Cheese
- Fresh Limes, quartered
Kate suggests cleaning the corn, removing the husks, boiling for 7-10 minutes, then caramelizing the corn on the grill, however I really love cooking my corn, husk on, on the grill, so that is where I went with this recipe. Cook on the grill for roughly 20-30 minutes, turning quarterly every few minutes or so. The water from the soaking builds enough moisture within the husk to perform a steam bath for the corn.
Once the corn is cooked, let the corn cool for a few minutes, then peel the husk down, twist, and place them back on the grill to let the corn caramelize, roughly 5-7 minutes, on direct heat. While this is going on, get your mayonnaise ready, the cheese, and the seasoning. When the corn is done, plate them up and allow your family to lather on the mayonnaise, sprinkle with cheese, and season with the chili powder. Trust me on this one, it is delicious.
I had a girlfriend turn me onto this style of corn, from a street vendor in Santa Ana, Orange County, Calif. I said, you have got to be kidding, that sounds awful!! She said, you will see. One bite, and I was hooked!!! How did I ever eat corn with just butter…………whooooooooo hooooooooooo, trust me, this is the BOMB!!!!!!!!!!!!!!!!!!!!!!!
Paige at The Spice House
I love this type of corn on the cob, and only with there were street vendors for it in my neighborhood. When I make it myself, I generally use smoke Spanish paprika instead of chili powder, and sometimes a little bit of vanilla (yeah, I know, it sounds gross) in the mayo. Mmmm I can’t wait for corn season!
the best ever way to eat corn ..yummlicious!! 🙂
Best ever! I made some of my own changes tho, first i seasoned with butter then mayo, Cotija cheese and my homemade chili powder. Then the limes. I will never go back to plain buttered corn.
You got that right. Growing up in Indiana, corn was a big deal. Simple salt and butter, but there is something to be said about the combination of mayo, cheese, and a bit of heat. Sounds unreal, but what a great combination.
This is a beautiful recipe! I would love for you to enter it to our 8th monthly veggie contest. This month’s theme vegetable is corn!
More details: http://tiny.cc/ikije
Have a great day 🙂
I did not get to try it this year due to not selling the house but will hopefully try it next year. It just looks sooooo good.