Mexican Inspired Corn

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Eating corn on the cob cold, straight out of the fridge in the morning is something that happens a lot in my life. Corn for breakfast? Yeah, I’m weird. But I think corn on the cob is the greatest thing in the world, to the point where sometimes I roll out of bed and think, I WANT TO GO EAT SOME CORN.

Even though it’s not the peak of the season yet, I’ve been making fresh corn on the cob a few times over the past month and the corn is already really good. Sweet, plump, and delicious.

Today’s preparation is one of my favorite ways to dress up my corn. It’s inspired by a lot of Mexican flavors and has smoky chipotle, cotija cheese, and cilantro.

Because it has some pretty powerful flavors to it, it’s not breakfast corn (haha) but it’s awesome as a side to tacos for lunch or dinner.

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To get started, you want to grill your corn. Since I live in NYC and don’t have any outdoor space, I used my panini press. It actually works surprisingly well and gives it a toasty flavor.

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While the corn is grilling, mix together mayonnaise, sour cream, chipotle chile powder, crumbled cotija cheese, and fresh cilantro:

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Mix that together and brush all over the grilled corn:

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And note that I put this photo here to show you how messy it looks. Don’t worry, we’ll make it pretty in a minute.

Lay out some crumbled cotija cheese and more chopped cilantro on a board:

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Roll the corn in the cotija cheese:

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Then roll in the fresh cilantro:

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Looks much prettier now, right? And now it has MORE cheese and cilantro.

It’s a win-win.

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Enjoy!

Mexican Inspired Corn

Ingredients:

  • 4 ears corn on the cob
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/2 tsp chipotle chile powder
  • 1/2 cup crumbled cotija cheese, plus 1/2 cup more for rolling
  • 1/4 cup chopped fresh cilantro, plus 1/4 cup more for rolling

Directions:

  1. Grill the corn for 5-10 minutes until cooked through. If you don’t have a grill or a grill pan, you can also roast the corn at 500 degrees F for about 10 minutes, or you can even broil it.
  2. In a bowl, mix together the mayonnaise, sour cream, chipotle, crumbled cotija cheese, and cilantro. Brush this mixture all over the corn (and know that it will look like a mess for now, and that’s okay).
  3. Lay out the remaining cotija cheese and cilantro in separate piles, and roll the corn in the cotija, then in the cilantro. It’s now ready to be served. Enjoy!