Mexican Style Street Corn
Yields: 4 ears of corn, easily doubled
Time: 10 to 15 minutes
- 4 shucked ears of corn (ours is delicious)
- Skewers (not necessary, helps a lot)
- 1/4 cup melted butter
- 1/2 cup mayo OR use a white cream made with milk and flour
- 1-2 cups of cotija cheese (Parmesan cheese works great too)
- 4 teaspoons of chili powder
- Salt to your taste
- Black pepper to your taste
- 2 tbsp of lemon or lime juice
These are quite easy to make, and make for a very delicious and quick way to use up all your corn. Start off by bringing a pot of water to a boil, and boil each ear for 5 minutes. Alternatively, you can cook them on a grill, or pan for a longer time on a low temperature and turning frequently for best results. When done, drain the water or remove from the grill and push skewers into the center of the corn so you can hold the corn easier. If grilling, you can wrap corn in tin foil and it will usually take 15-20 minutes to complete.
Spread each ear with butter, and then either mayonnaise or cream on all of your corn to allow seasonings to stick more and enhance the flavor. It’s also recommended to not combine ingredients with the mayo/cream before spreading it on the corn to enhance the texture greatly. Afterwards, spread the cojita or parmesan cheese equally, making sure it covers all sides. Then sprinkle chili powder on all sides and lemon/lime juice if adding. Then you’re ready to serve these delectable cobs.
And if this corn recipe wasn’t enough to convince you, here’s one for avocado corn fritters. Both of these recipes are an amazing combination of flavors and we highly recommend trying one, or both of them out with some of our fresh corn.
Goffle Brook Farms highly recommends choosing locally grown organic produce, and we want you to know how much cheaper buying locally is. Along with being cheaper, there are many reasons why buying locally is a great choice and we hope to see you all this Thrifty Thursday to buy some fresh produce!
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