My friend Jacob's ideas have been an inspiration for many dishes at my house, many of which are a regular item on our menu. One of my favorites is the Mexican Corn - perfect for summer grilling! Jacob stopped by a street vendor once while in Mexico to purchase a corn snack and asked them about the recipe. Here it is!
Soak corn with husk in water for about 15 minutes. Cook it directly on the grill without the use of tin foil - soaking in water will prevent the husk from getting burnt too soon. Next, mix some mayo with crushed garlic, salt and cayenne pepper to your taste. There is no exact proportions, just spice it to your liking! Make sure you have enough to spread a thin layer on the corn.
Next, grate some cotija cheese. It is a dry and firm Mexican cow's milk cheese, which is pretty salty in taste. The consistency reminds me of feta cheese, only a little firmer. Spread the cheese on a plate and roll the mayo-mix covered corn to cover it evenly with the pieces of cotija. Now, enjoy!
Make sure you have some napkins ready! It gets so messy that the photo above does not do it justice. Just deal with it and eat it!
Pair up the corn with a rib eye steak for extra flavor!
No comments:
Post a Comment