Saturday, August 7, 2010
Mexican Street Corn
I found this great recipe for Mexican Street Corn from America's Test Kitchen. We have made it numerous times already this summer at My Sweetie's request. If you want to kick your corn on the cob up a notch, here is a great recipe.
1/4 cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
4 teaspoons juice from 1 lime
1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
4 teaspoons vegetable oil 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
6 large ears corn , husks and silk removed
While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
This is delish! (I actually boil my corn a few minutes before putting on the grill, it seems to make the corn softer).