Ingredients with Measurements:
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
Special Equipment Needed:
- Grill
- Chimenea (clay pot)
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. Place the corn on the grill and cook for 8-10 minutes, turning occasionally, until lightly charred.
3. Meanwhile, in a small bowl, mix together the mayonnaise, cotija cheese, chili powder, garlic powder, smoked paprika, and cayenne pepper.
4. Once the corn is cooked, brush each ear with the mayonnaise mixture.
5. Place the butter in the chimenea and let it melt.
6. Place the corn in the chimenea and cook for an additional 5 minutes, until the mayonnaise mixture is lightly browned and bubbly.
7. Remove the corn from the chimenea and top with the chopped cilantro.
8. Serve with lime wedges.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 18g
Carbohydrates: 18g
Protein: 7g
Substitutions for Ingredients:
- Mayonnaise: Greek yogurt
- Cotija cheese: feta cheese
- Chili powder: ancho chili powder
- Butter: olive oil
Variations:
- Add diced jalapenos for a spicy kick
- Use a different type of cheese, such as queso fresco or Parmesan
- Add a tablespoon of honey for a sweet and smoky flavor
Tips and Tricks:
- Make sure to preheat the grill before adding the corn.
- Be sure to brush the mayonnaise mixture on the corn before placing it in the chimenea.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
Serve the corn on a platter with lime wedges and extra cilantro for garnish.
Garnishes:
Chopped cilantro, lime wedges
Pairings:
Serve with tacos, burritos, or a Mexican-style salad.
Suggested Side Dishes:
Refried beans, Mexican rice, or a green salad.
Troubleshooting Advice:
If the mayonnaise mixture is not browning, increase the heat of the grill.
Food Safety Advice:
Make sure to cook the corn thoroughly before serving.
Food History:
Mexican street corn is a popular street food in Mexico and is often served with a variety of toppings, such as mayonnaise, cheese, and chili powder.
Flavor Profiles:
This dish has a smoky, spicy, and slightly sweet flavor.
Serving Suggestions:
Serve with tortilla chips, tacos, or as a side dish.
Related Categories
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Region: Mexican