Spicy Mexican Street Corn

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In Maine, we have had a very hot summer and the farmer’s markets are bursting with corn, peaches (the best ever) and so many tomatoes. Despite what the calendar says, the fall mums will have to wait a while longer while I make more Spicy Mexican Street Corn…

This corn recipe is inspired by elote—traditional grilled Mexican street corn that is cooked, then basted with a mayonnaise and butter mixture then rolled in grated cojita cheese. We have streamlined it a bit and added hot sauce. It’s not a slow cooker recipe, but I think you’ll enjoy it anyway—my teenage boys have asked for this corn several times since I first made it. Plus, it would make a good side for something slow cooked, like Italian Beef Sandwiches.

If you happen to have bountiful amounts of corn and other summer vegetables, here’s another recipe I created to showcase end-of-summer produce: Sweet Corn Salad with Herbs and Feta.

Spicy Mexican Street Corn

Yield: 6

Ingredients

  • 6 ears of native corn, shucked
  • 4 Tbsp. butter
  • 3 Tbsp. hot sauce (Franks's Red Hot is gluten-free)
  • 1 1/2 cups cotija cheese, finely grated
  • 1/4 cup finely grated cilantro, parsley or chives
  • lime, cut into wedges
  • sea salt
  • ground black pepper

Instructions

  1. Place a large pot on the stove 3/4 full with water, over high heat. Bring to a boil.
  2. Add corn and cook for 5 minutes. Transfer cooked corn to a platter.
  3. Melt the butter and whisk it together with the hot sauce. Put the cheese on the plate.
  4. Brush each ear with the butter mixture and roll it into the cheese.
  5. Transfer corn to a platter, sprinkle remaining cheese and herbs over the corn.
  6. Season with salt and pepper, if needed, and garnish with lime wedges.

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