Street food is all the rage these days. I just got back from D.C. and was fascinated with the blocks and blocks of food trucks lining the streets during the lunch hour downtown. You could find anything you can imagine, from Moroccan cuisine and Vegan wraps to Popsicles and Pie. The atmosphere was almost carnival-like, with music and smells and people happily enjoying the sunshine and some of the best food in the district.
One of my favorite street foods I discovered is a simple Mexican Street Corn that is perfect for your Memorial Day picnic cook-out. The combination of roasting and then grilling the fresh corn brings out a depth of flavor that is really hard to beat. It is worth the extra time it takes to take your usual corn on the cob to something your friends and family will make one of their new favorites.
The mayonnaise in the ingredient list might sound a little weird to you, but trust me. Even my friends who say they don’t like mayo loved this corn, as the condiment really doesn’t taste like mayo when we spice it up with chipotles, slather it on the corn, and then finish by grilling in the husks.
And don’t be afraid to play with this recipe! Sometimes I add cumin or chopped chives to the mayo or switch the Cotija and use feta. It’s all delicious and the perfect side for your Memorial Day party.
Mexican Street Corn
4 ears of fresh corn
Coarse salt and freshly ground pepper
1/4 cup mayonnaise (not Miracle Whip)
1 chipotle chile in adobo sauce (or 2 if you like really spicy)
2 ounces grated Cotija cheese
Cayenne pepper to taste
Lime wedges, for serving
Preheat the oven to 425°. Peel back the corn husks, leaving them attached. Discard the silk. Season the corn with salt and pepper. Replace husks and wrap each ear in foil. Place on a baking sheet and roast for 30 minutes.
Blend mayonnaise with the chipotle chile until finely processed.
Light a grill. Peel back the husks, leaving them attached. Brush the corn with half of the mayonnaise. Using the husks as a handle, grill the corn until lightly charred. Brush it with the remaining mayonnaise and roll in the cheese; sprinkle with cayenne pepper and serve with the lime wedges.
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