Snacks and the City: Mexican Street Corn


There are so many summer dishes that I look forward to every year … peaches, tomatoes, berries and one of my favorites, corn! Sweet corn just tastes different at this time of year.

Corn was first grown by the Native Americans more than 7,000 years ago. Today corn is grown on all continents except Antarctica. Corn is cholesterol-free and a good source of vitamin C, vitamin A, fiber, thiamine, potassium, and antioxidants. One ear of sweet corn has around a hundred calories.

Mexican street corn is one of my favorite ways to make sweet corn. The Mexican Street Corn that most of us are familiar with has its roots in Mexico City. Well known for its street food, corn is a staple ingredient for the city’s street vendors. While there are numerous variations on the recipe, they all have the same simple ingredients: corn, mayonnaise or butter, Mexican cheese, lime, chili powder, and salt. Here is my favorite recipe:

Mexican street corn

  • 4 ears of sweet corn
  • ¼ cup of mayonnaise
  • ¼ cup of sour cream
  • ¼ cup cotija cheese (finely grated)
  • ½ teaspoon tajin spice
  • Fresh coriander
  • Lemons

manual: Preheat the grill at the highest level. In a small bowl, combine the mayonnaise, sour cream, cotija cheese and tagin. Grill and turn the corn (about 8 minutes). Remove the corn from the grill and brush immediately with the mayo mixture. Garnish with another pinch of tajin and some freshly chopped coriander. Serve with lime wedges.

(Photo via Trevor Holman Photography)

Join Carrie Brogren – founder of the Chapel Hill Carrboro Foodies group on Facebook – as she continues the positive, fun, and interactive community discussion about local food. From homemade dishes to amazing local restaurants, from around the corner to all over the world, you will find something to delight you in Snacks and the City on! does not charge any subscription fees. You can support local journalism and our mission to serve the community. Help us today – every single dollar counts.

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