April 30, 2018
Food + Drink
When we were in Miami for my birthday, back in January, I had the pleasure of trying Mexican Style Street Corn for the very first time. To say it was love at first bite is an understatement. Mexican Style Street Corn infuses the sweet juice of corn with savory cheese and rich spices.
If you love food and haven’t tried this yet, you have to! Not too mention, Mexican Style Street Corn is easy to make at home and is guaranteed to excite your guest. Plus, how amazing does it look on your table?
Now, I have to admit that Mexican Style Street Corn is probably right up there with eating hot wings, picking crabs and BBQ Ribs. It’s one of those foods that you have to commit to. But, just in case you haven’t committed before, those foods are always the best. If it’s messy you know it’s going to be out of this world.
Mexican Style Street Corn
This recipe is perfect for those Mexican style family dinners but it’s also a great cookout food. I promise, even if you aren’t serving tacos, your guests will still be buzzing about this Mexican Style Street Corn for weeks! The last thing I wanted to mention is that this is a great entertaining recipe. You can bake the corn earlier in the day and then finish it off outdoors with your guests. Baking the corn makes is soft, juicy and much better for eating.
I might also suggest an ice cold cerveza to compliment this dish!
4 Ears of Corn (with husks on)
4 Tablespoons Butter
½ Cup Good Mayonnaise
1 Tablespoon Sour Cream
½ Teaspoon Cayenne Pepper
Preheat your oven to 375 degrees. Gently peel husks back, we are going to put them back on, and remove the silk. Slather each of corn with 1 tablespoon of butter. Cover the corn back up with the husks and tie with cooking twine. Place the corn on a baking sheet and bake in the oven for 35-40 minutes until corn is tender.
Remove from oven and set aside.
Once the corn is cool enough to touch, pull the husks back and tie in a knot. You can remove them completely at this point, however, they look beautiful tied and make a great handle for eating!
Heat your cast iron skillet to medium-high heat. If you are using a cast iron skillet, add about a 1 more tablespoon of butter to the skillet and melt. Add the corn to the skillet to slightly brown. About 2-3 minutes per side should do. You want the corn to be slightly browned, but not burnt. Remove the corn from the skillet, or grill, and place on serving tray.
In a small bowl, mix mayonnaise, sour cream and cayenne. Spread a generous amount of mayonnaise mixture onto all sides of the corn. Top each ear of corn with a pile of crumbled cotija.
Garnished with cilantro and finely chopped jalepeño.
This Recipe is apart of the following Cino de Mayo Series:
Photography by Tiffany Sigmon
Mexican Style Street Corn