Mexican Street Corn is definitely our favorite right now. I make the corn and then toss it into the other ingredients, and wow does it make a delicious dish. However, I was introduced to Mexican Street Corn on the Cob and it is just as divine! Maybe even better because you get to eat it on a stick. You get all the scrumptious flavors and there is something about biting it off the cob that makes it so much better. It is a little messy, but well worth it! It’s the perfect recipe for all your parties this summer.
Mexican Street Corn on the Cob
2018-05-11 10:35:57
Ingredients
- 6 yellow sweet corn on the cob
- 1 tablespoon kosher salt
- 4 oz unsalted butter
- 4 leaves of Epazote (Mexican herb)
- Water for cooking (sufficient to cover the corn)
- 6 thick wooden sticks
- 2 cups finely grated Cotija cheese
- 1 cup of Mayonnaise
- 3 tablespoon Salsa Valentina
Instructions
- Place the corn in a pot. Add water until the corn is completely covered with water.
- Add salt, butter and Epazote leaves; allow to cook on medium heat for 15 minutes.
- Drain the water.
- Push the wooden sticks into the thickest center of the cob.
- Holding the cob on the wooden stick, spread mayonnaise on the corn and roll in to Cotija cheese.
- Place the corn on the cob on a plate.
- Serve with Salsa Valentina.
Notes
- You can add a dash of cumin to enhance the flavor even more!
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/
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