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.
- 2 ears corn
- 2 tbsp mayonnaise
- 2 tsp chili powder
- 2 tbsp crumbly cheese if you have it
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.
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.
You can then use the end of the corn and the husk to hold while you enjoy your ethnic portable snack!