OMG. Mexican Street Corn doesn’t get enough play. It might the single best way to eat corn. We just had some this summer at Añejo in Falmouth down the Cape. We were dying the whole time we were eating it. Literally. The margaritas were ignored. Time was standing still.
Sadly, when I went to Mexico, I did not experience this delight. Granted, I wasn’t exactly roaming around outside of my resort….but I wish this was an option at the hotel!!
The char from the grill, the kick from the spices, the tangy citrus juices from the lime, the fresh and cool queso fresco slipping down the sides….please don’t make me keep going. Just recreate this with me and thank me later. 🙂 <3
Mexican Street Corn
- 4 ears of corn, husks and silk removed
- 3/4 c. mayonaise
- 1 lime, juiced
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. chipotle pepper powder
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1 lime, quartered
- 1/3 c. queso fresco, flaked off of the main block with a fork
~ Once the ears of corn are peeled, mix together the mayo, lime juice, garlic powder, cayenne pepper, chipotle pepper, black pepper, and salt. This creates the yummiest aioli that you are going to use to transform the corn!
~ This creamy aioli will make your tastebuds smile in anticipation. Once it is all mixed together, prepare the corn for grilling. Take squares of heavy-duty foil and place an ear of corn on each square. Using a small spatula, spread the aioli onto the ears of corn, rotating the corn as you go. Make sure you cover it allllll up.
~ Roll the corn up in the foil and tighten the ends. Place on a warmed grill for 20-25 minutes, turning every 5 minutes or so.
~ Allow the corn ears to cool for a few minutes before trying to pry the foil off of them. I learned this the harder way so you don’t have to.
~ Squeeze the quartered lime over each piece of corn and sprinkle some flaked queso fresco over each. Try to eat just one of these. Dare you. 🙂 🙂