Emily's Fresh kitchen, eat heal thrive, mexican street corn

 

Mexican Street Corn

The first time I visited New York City, I went with my sister, Liz. An apparel designer, Liz was traveling there for a trend shopping trip and invited me to join her. She told me, “Since you are the foodie, you can pick where we eat. I only have one place we need to go to, Cafe Habana for the Mexican Street Corn.” Once I tasted the corn there, I understood why this was a must stop for her. It was incredible. After returning home, I set out to duplicate it for my family. I have made it many different ways and this simple version is the one my family likes the best. I serve it in the summer when the sweet corn is in season. Enjoy!

Ingredients:

4 ears sweet corn, shucked

1/4 cup good quality mayonnaise

1/4 cup Mexican Crema or sour cream

4 oz. cojita cheese, crumbled

1 lime, cut in wedges

Cayenne pepper

Sea salt

Directions:

1. Fill a large pot with water and add 1/4 -1/2 tsp salt.

2. Bring the water to a boil over high heat.

3. Add the corn and cook for 10-12 minutes.

4. If you want to grill the corn, boil it for only 5-6 minutes, then you can brush it lightly with olive oil and grill over high heat until slightly charred or skip the grilling step.

5. In a small bowl, combine the mayonnaise and Mexican Crema.

6. Using a spatula, spread the mixture evenly on the hot corn.

7. Roll the corn in the crumbled cojita cheese.

8. Sprinkle with cayenne pepper and sea salt.

9. Serve with lime wedges.

Gluten Free
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