Want to transport yourselves to the streets of Mexico, Does Equis in one hand ear of corn in the other? The season for sweet corn is approaching and it is my favorite time of year. Rhode Island has a ton of local sweet corn that is super sweet and buttery. Sometimes making corn on the cob gets a bit... boring? How many ways can you possible make corn on the cob? Well, here is one more!
Before I start, I want to add my blog got nominated for a blog award!! Big Thanks to Linda from There & Back Again who nominated me for the Lovley Blog Award!Please check out her blog! It is amazing, hence whey she also got this award. I will nominate some other amazing blogs this weekend and tell some fun things about myself!
I have been making this Mexican street corn that I found in my Now Eat This Cookbook by Rocco Dispirito whenever I can get my hands on fresh sweet corn. Not only is this cook book filled with amazing low fat versions of delicious, fattening foods ( total score) it also gives good substitutions to make healthy food still taste delicious. When I first saw this recipe, I was confused. Wait, mayonnaise on sweet corn? Well, I trust Rocco and I tried it. This recipe was a life changer! Grilling the corn gives it so much flavor and the cojita cheese and lime take this to another level. The mayonnaise doesn't really even taste like the usual mayo you put on sandwiches. It is just a creamy texture that the cheese sticks to. If you can't find cojita cheese ( Mexican crumbly cheese) you can use feta. It tastes similar and equally as yummy! Did I mention this was low-fat? Yup. Life Changer.
Mexican Street CornIngredients:
1. Microwave the corn, two ears at a time, for about seven minutes on high, turning once. Peel back the husk and test a kernel for tenderness. Microwave again for another minute if necessary.
Heat a grill pan over high heat. ( You can also simply grill the corn and skip microwaving.)
2. Cut an inch off the top of the cobs. Grab the husk, along with the silk, and peel the husks off the cob like you would peel the skin off an banana. Continue peeling back the husk around the rest of the cob so that you create a handle with the husk.
3. Spray the corn with cooking spray and place on the hot grill pan. Grill until the kernels begin to develop grill marks, 2 to 3 minutes. Turn the cobs occasionally.
4.Meanwhile, in a small bowl, mix the mayonnaise and chili powder together. Using as pastry brush, brush the mayonnaise mixture onto each cob. Sprinkle the cheese and cilantro over the cobs.
Serve immediately with lime wedges.