Mexican street corn is a serious contender for my favorite summer meal and definitely the MVP of my corn recipe collection. I've served it to many friends who claimed not to like fresh corn in a desperate attempt to save our friendship. I've yet to meet someone who can resist it.
Like so many of the best home made meals, this is not a strict recipe. It can be easily adapted to fit the number of people you're serving, the limitations of your cooking space (or even made vegan by substituting almond-based "Parmesan" and vegan mayo for the cheese, butter and mayo prescribed).
I won't beat around the bush--this recipe is indulgent. However, when you load up the rest of your plate with the bounty of summer produce, you'll easily balance out the richness of this summer treat.
As a bonus, I've included a recipe for street corn tacos to help you really get the most out of this delicious flavor combo.
Trim off the extra silk and dry ends of the husk at the top end of each corn cob. Bake the corn on the middle rack of your oven at 350 for thirty minutes, or cook over a grill for roughly 20-25 minutes or until the corn is steamed. Peel back the husk and silk of the cooked corn, and while still hot, butter the corn and then spread the mayo over top of the butter layer. Next sprinkle the corn with the cheese, like zest and finally the paprika.
Eat in large quantities with gusto and good friends.
Mexican Street Corn Tacos
Gather the ingredients listed above minus the butter and plus ...
Cook the corn as directed above then trim the corn kernels off the cooked corn cobs. In a bowl, combine the corn, cotija and lime zest with the fresh pepper. Meanwhile, whisk together the mayo and paprika. Prepare the tacos by warming the tortillas, then adding pork to each one with a generous scoop of the corn filling and a drizzle of the smoky mayo. Top with cilantro and serve.
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