Mexico City Street Corn

Mexico City Street Corn

Happy Hump Day, everyone! Let’s continue celebrating summer produce this week with one of my faves, corn! I’ve always loved corn, whether on the cob or off. Growing up, when my parents complained to me that I never ate any vegetables willingly, my retort was always that I did too, I eat corn! Only to find out that corn technically isn’t a vegetable…

Mexican street corn fixins'

Ah, well – no matter. I’m blogging corn and taking you to Mexico! I haven’t been so I wouldn’t know (yet!!) but apparently grilled corn on the cob is a very popular and common street food in Mexico City. They offer the grilled corn to you after it’s been slathered in mayonnaise, rolled in Cotija cheese and cilantro, and then you squeeze lime on it. If you’ve never tried it, that preparation might sound weird. But it’s so good that I feel obligated to apologize to you. Because after you try corn this way, it’s difficult to eat it any other way. So, sorry about that…

It is hands down, my favorite way to have corn on the cob, so I just had to blog it! I make it every summer; and I think it should go on your yearly summer menu too.

Mexico City Street Corn

One quick recipe note: use a mini food processor to grate the cheese. Just crumbling it leaves it in chunks a little too large, and it doesn’t adhere to the corn evenly.

Source: Food Network Kitchens Favorite Recipes

Ingredients:
4 ears fresh corn, with husks
1 tbs olive oil
Kosher salt
1 ¼ cups finely grated Cotija cheese (see recipe note)
½ cup finely minced fresh cilantro
¼ cup good quality mayonnaise
Ancho chile powder, for sprinkling
2 limes, cut into wedges

Directions:
Preheat your outdoor grill to medium-high heat. Peel back the husks from the corn but leave them attached at the end. Twist to make handles. Strip away the silk.
Brush the corn with olive oil and sprinkle with salt. Arrange the corn on the grill so the husks are dangling over the side to prevent burning. Grill, turning occasionally, until lightly charred all over, 15 to 20 minutes.
Spread the cheese and cilantro on a plate in two separate columns, or use two plates. When the corn is done grilling, slather the cobs with mayonnaise. A grill brush works best for this. Once they are slathered, roll them first in the cheese, then in the cilantro until evenly coated. If the cheese and cilantro mix together on the plate, that’s okay. Sprinkle liberally with chile powder and serve with lime wedges to squeeze over the corn. You’ll need lots of napkins.

5 responses to “Mexico City Street Corn

  1. Julie,
    This corn looks delicious–I’m thinking I could adapt it to the braces-wearing majority in the household . . . (ok, technically there are 4 of us NOT in braces, but the pigs and dog don’t really count) perhaps in salad form.

    Thanks!

    • Texan New Yorker

      Oh, corn on the cob and braces… not a good combo, poor things! Let me know if you adapt it to a salad, I’ll be very curious to hear how that goes. 🙂

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