Mexican Corn

Mexican Corn

Details

Tender corn is coated with mayonnaise, cotija or parmesan, chili powder, and a squeeze of fresh lime juice - a traditional Mexican corn treat.
  • Serves: 4
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 29,212
  • Success Rating: 93% (?)
    0% - I fed it to the dog
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Steps

Step 1: Steaming the Corn

• 4 fresh corn on the cob

Method

To prepare the corn, peel off the husk and remove the silk hairs.

Set up a steamer. Fill with one inch of water and place over medium-high heat.

Once the water is simmering, place the corn into the steaming basket and set over top of the steamer. Cover with a lid and steam until done, about 10 minutes or so.

Note: The corn can also be grilled, if desired.

Step 2: Dressing the Corn

• 4 sturdy, wooden skewers
• 1 tsp chili powder (or to taste)
• 1/2 cup cotija cheese (or parmesan)
• 1 fresh lime

Method

Once the corn has finished steaming and is tender, insert a wooden skewer through the core of each cob.

While still hot, use a pastry brush to coat each cob liberally with mayonnaise. Sprinkle with finely crumbled cotija and chili powder. Squeeze fresh lemon juice over top and serve immediately.

4 Comments

  • Adam O Rouxbe Staff
    Adam O
    This is one of those treats that I simply tend to forget about. I'm glad to have come upon this as I plan on making it tonight. I'm thinking on doing it on the grill to give it that authentic taste/flavor. Thanks for posting!
  • Ken R Rouxbe Staff
    Ken R
    Glad you like this dish, Adam... enjoy. I love an extra big squeeze of lime juice just before I serve it. ~Ken
  • Sophia F
    Sophia F
    wouldn't cotija work better, and more authentically opposed to queso fresco? would queso fresco or feta even be able to properly coat the corn without laying on a thick layer of mayo
  • Eric W Rouxbe Staff
    Eric W
    Sophia, yes, I agree. In my experience, cotija is most common, although excepts are out there. I've amended the recipe to reflect cotija as the cheese of choice. Thank you!

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