Mexican street corn

 

A trend that swept food magazines and websites for a while, I finally gave in and had to try Mexican street corn. For those of you who haven’t heard of it, this is a handheld side dish and/or snack comprised of cooked corn on the cob, mayonnaise, chili powder, and usually cotija (crumbly white cheese).

Very simple to make, it sounds unusual but I was pleasantly surprised. The sweet crispy corn mixes with the mayo and sharp chili powder spices in a cohesive taste. Try it and see how you like it.

Ingredients:

  • 2 ears corn
  • 2 tbsp mayonnaise
  • 2 tsp chili powder
  • 2 tbsp crumbly cheese if you have it

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Step 1: Cook the corn with the husk still on it. There are a few options here. Boil for 15 minutes, soak in water for 1 hour then grill 15 minutes, or microwave 8-10 minutes. Yes, you can microwave the whole ear, and the husk will steam the kernels.

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Step 2: Carefully peel back the husk, leaving it attached. Corn will be hot. Smother it in the mayo, then sprinkle on the chili powder.

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You can then use the end of the corn and the husk to hold while you enjoy your ethnic portable snack!

 

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