Wednesday, July 31

MEXICAN CORN ON THE COB

Fresh ears of corn are plentiful here in Texas during the Summer months and those sweet plump kernels have been calling my name. You can buy them at the grocery store, the market downtown or your friendly farmer that has set up a stand next to the gas station. If you're anything like me you have already made several visits this Summer to your local Farmer's Market. Our market here in Dallas is one of the best in the Southwest, catering not only to the locals but to a variety of restaurants as well. You can purchase any thing and everything at our market. Aside from the obvious fresh produce, you can also find handmade tacos, local honey, spicy homemade salsa, fresh seafood, beef and cheese as well as some of Dallas' finest barbecue. We've got it all! My personal favorites are the homemade root beer and the roasted corn. I can make a day of wandering around our farmer's market with a root beer in one hand and an ear of corn in the other. I love this corn. I crave it. It's fresh corn at it's best, it just doesn't get much better than this. The recipe below is a cross between an old Cook's Illustrated recipe that I've used for years and what I think the sweet little lady at the market uses on her corn. We have on occasion made light meals with this corn all on it's own but just image how fantastic it would be served up at your next cookout? Your friends and family are SURE to love it, and if not.... MORE FOR YOU I SAY! 

MEXICAN CORN ON THE COB
Makes 12 Servings
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INGREDIENTS
  • 1/2 cup Hellman's mayonnaise
  • 3 Tablespoons sour cream
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 2 medium garlic clove, minced
  • 1/4 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper (optional)
  • 4 tsp juice from 1 lime
  • 1 cup grated Cotija cheese, divided. It's worth it to find this cheese but Pecorino or Parmesan can be substituted.
  • Kosher salt, optional
  • 12 large ears of corn, husks and silk removed


WHAT TO DO
  • Cook corn using your favorite method - boiling water; microwave; etc. Just don't overcook it. FYI:Grilling will give you that authentic street corn flavor.
  • In a large bowl, combine mayonnaise, sour cream, cilantro, garlic, chili powder, black pepper, cayenne, lime juice and cheese. Check seasoning for desired flavor; add Kosher salt if needed. Set aside.
  • Place cooked corn directly over stove flame, turning regularly with tongs to achieve char marks. If you grilled your corn skip this step.
  • Add charred corn to mixture and toss to coat evenly. 
  • Insert skewers. 
  • Serve immediately with additional lime wedges.
  • I like to sprinkle a little extra cheese on my corn right before serving.

Give this recipe a try, it's sure to quickly become one of your favorite Summer side dishes!

ENJOY!
~THE DOMESTIC CURATOR~
RONDA

grilling, corn-on-the-cob, summer, side-dish, cheese, on-a-stick, limes,

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