Mexican Street Corn

Street vendors sell this charred, mayo-slathered corn in southern Texas and across Mexico.   My version is an indoor friendly stove top version, but if you prefer, fire up your outdoor grill to char your corn. I use my comal to achieve those blackened kernels. The charred corn gets a lemony mayo slathering before being rolled in quest fresco but Parmesan cheese, crumbled Cotija cheese or feta cheese can be substituted. Get ready, because the combination of sweet corn and salty cheese makes for a great flavor pairing. I usually remove the corn husks, but if you’re feeling fancy, leave them on for a beautiful presentation.

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.