Cooking Classics
The Technique
Mexican Street Corn
One of the most popular street foods is Mexican-style corn. It’s most often prepared with white corn that isn’t quite as sweet as what we are accustom to however it’s just as delicious. It is usually boiled in water but grilling the corn gives it one additional layer of flavor. Although this version features a mild heat level, spicier chili powder may be substituted, if desired. It can be a bit messy too, so add a stick in to the cob just before serving to keep hands clean. Learn how to make a wonderful Mexican Street Corn perfect to serve for a variety of fall gatherings.
Mexican Street Corn
makes 4 servings
4 ears corn on the cob, shucked
1/2 cup mayonnaise
1/2 tsp chopped fresh cilantro
1 tsp fresh lime juice
1/4 tsp chili powder
Kosher salt & freshly ground black pepper
2 Tbsp crumbled queso fresco
Garnish: Fresh cilantro
Trim the ends of the corn, if desired, using a freshly sharpened chef knife over a sturdy surface, then slice them in half. Grill the corn over Medium-High heat {350 to 400 degrees} 10 to 15 minutes turning often or until the kernels are charred. Remove from the grill. Stir together the mayonnaise, the cilantro, the lime juice & the chili powder in a small bowl. Season with a smattering of salt & pepper. Brush some of the mixture over the grilled corn, then sprinkle with the queso fresco. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Mexican Street Corn
Mexican Street Corn is a simple yet flavorful dish that may accompany a wide variety of entrees ranging from tacos to tostadas. Once the corn on the cob has been shucked, use a dishtowel to remove all of the silks. For more details on this particular procedure, look to The Basics: Sweet Corn.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Trim the ends of the corn, if desired, using a freshly sharpened chef knife over a sturdy surface, then slice them in half.
No. 2
Grill the corn over Medium-High heat {350 to 400 degrees} 10 to 15 minutes turning often or until the kernels are charred. Remove from the grill. Stir together the mayonnaise, the cilantro, the lime juice & the chili powder in a small bowl. Season with a smattering of salt & pepper. Brush some of the mixture over the grilled corn, then sprinkle with the queso fresco. Garnish, if desired.
The Tune
“Our Day Will Come” Julie London
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