If you've never had this before, it really is worth a try....
especially if you like Mexican food. It doesn't taste anything like
regular corn on the cob! It is creamy, spicy, salty, sweet and
with the cilantro and lime, you really get that authentic taste of Mexico!
I've made this a couple of times now and think I've
worked out all the kinks and shortcuts.
Here's how I make it....
Mexican Street Corn
12 ears of fresh sweet corn
With scissors, cut off the brown silk tops and pull most of the
husks off until there is only a thin layer of husks covering the silk
and corn kernels.
Microwave ears 4 at a time for 5 minutes, turning half way through.
Ears should be slightly under done. The husks and silk should pull off easily leaving nice clean ears of corn.
Salt ears and grill to get nice char marks for flavor.
While ears are grilling ~ tear 12 pieces of foil into 12" squares, one to
wrap each ear. Prepare the seasonings....
1/3 c Mexican Mayonnaise
1/3 c Mexican Crema
1/4 t garlic powder
2 T lime juice
Whisk and set aside.
Crumble 1/2 c Cojita Cheese. Set aside.
Chili Powder with shaker top.
Chop 1/2 c cilantro.
After ears are grilled, take an ear, lay it on a square of foil. Brush one side liberally with creamy sauce, sprinkle with cheese, sprinkle with chili
powder and cilantro.
Turn ear over on the foil and repeat on the other side. Wrap lightly and set on platter in warm oven (150F).
Repeat to remaining ears of corn.
Some people leave the husks attached and only
remove the silks and then use the husks to wrap the
corn instead of using foil.
Don't skip that last step of wrapping the ears and letting
them warm. It melts the ingredients into the corn
and combines the flavors!
I easily found all the Mexican ingredients at my grocery (Kroger)
in the ethnic food isle.
If you try it, let me know what you think!