Mexican Street Corn

In South Louisiana, springtime means we’re back outside whether it’s for a boil, a backyard get-together, or just an excuse to fire up the grill. And if you’re heading to one of these gatherings, you know you’re probably bringing a side dish.While my cookbook is inspired by my family’s South Texas roots, the flavors fit right in here at home. This Mexican street corn is one of those recipes that feels made for spring entertaining.

Traditionally sold by street vendors across South Texas and Mexico, this charred corn is slathered in a lemony mayo and coated in crumbly cheese for the perfect sweet-and-salty bite. You can make it on the stovetop, but it’s especially good when cooked right on the grill this time of year.I usually remove the corn husks, but if you’re feeling fancy, leave them on for a beautiful presentation. Enjoy more recipes like this in my cookbook, My South Texas Kitchen!

Mexican Street Corn

 Yvette Zuniga Jemison

YDelicacies.com

Recipe from My South Texas Kitchen Cookbook

Servings: 4

4 ears corn, husks removed

2 limes, quartered, plus extra for serving

1/4 cup mayonnaise

1 tablespoon chili powder

1/2 cup queso fresco, crumbled

1. Place a comal or cast iron skillet on medium-high heat.  Arrange the corn in the heated pan and cook, turning every 3-4 minutes until mostly charred, but not completely blackened, 10-15 minutes.

2. Rub each piece of charred corn with a lime wedge.  Brush with mayonnaise and sprinkle with chili powder.

3. Spread the grated quest fresco in a shallow dish.  Roll each piece of coated corn in the quest fresco.  Serve with additional lime wedges to squeeze on the corn.

You can find more recipes like this in my cookbook, My South Texas Kitchen!