I was at lunch a with a friend of mine a few weeks ago and he mentioned Mexican Street Corn and how much he liked it. It is usually served as corn on the cob that is roasted or grilled and then rolled in a creamy, spicy sauce, but he liked it better when it’s prepared off the cob. I agree, and it’s a lot less messy. I thought, “I can make that!” I did a little research on this dish, and this is what I created.
Ingredients:
- 6 Ears (4 Cups) of fresh sweet corn on the cob, husked
- Spray vegetable oil
- 3 Tbs. mayonnaise
- 3 Tbs. sour cream
- 1 Tbs. lime juice
- 1 Tsp. chili powder
- Pinch of cayenne
- Salt and pepper to taste
- 1/2 Cup crumbled queso fresco, divided
- Lime wedges for serving
It is fresh sweet corn season here in West Michigan, so I picked up a couple dozen ears from William Bos Greenhouse & Farm in Grand Rapids, MI.
Preparation & Cooking:
- Lightly spray the fresh corn on the cob with the vegetable oil.
- Over medium heat on you grill roast the corn.
- Roast for 3-minutes and then turn the corn. Turn the corn 4-5 times until it has a good amount of char all over.
- Remove corn from the cob – I use a chef’s knife and a cutting board inside of a cookie sheet to catch the corn.
- Note – If you don’t have access to a grill, you can remove the corn from the cob and roast it in a frying pan (cast iron works great) over medium heat until you get the desired amount of browning that you like.
- Mix all the other remaining ingredients (save 1/4 cup of queso fresco) until well incorporated.
- Mix in the warm roasted corn and top with the remining queso fresco and fresh lime slices.