Mexican Style Corn
- 3 Ears Corn
- 2 tbsp Mayo
- 1/2 tbsp Chili Powder
- Cotija Cheese, crumbled (1)
- Cilantro, chopped
- Lime Wedges
- Husk and de-silk the corn. Cook in the oven at 500*, on the grill, or directly in a pan until the corn is cooked and the outside is charred.
- Meanwhile, mix mayo and chili powder. Add salt. (2)
- When corn is finished, slather with chili mayo.
- Sprinkle as much cheese as desired, cilantro, and a squirt of lime juice. (3)
I’m well aware this isn’t a true Mexican Corn. It’s just my take on it, and when it’s corn season it’s a nice alternative to normal grilled and buttered corn.
- I haven’t been able to find Cotija at the grocer lately. I’ve used a 50/50 blend of Feta and Queso Fresco. Feta provides the salty, tangy factor that is in Cotija. The Queso Fresco is more mild and will balance out the Feta so you’re not tasting purely Feta. Feel free to go with all Feta if you’re looking for a strong sense of that tang.
- Salt this pretty aggressively. This will end up being the salt that goes onto the corn. You can alternatively brush the corn with mayo, then salt separately. The Cotija (or Feta) will have a saltiness to it so go about 70%.
- All these items are optional, of course. The lime is a bit of acid to brighten things up and cut through the cheese and mayo. You can also sprinkle a touch more chili powder if desired.
© 2020 Mitchell Schwartz