mexican street corn
Ohhhhhhhh my god I am like freaking Cookie Monster when it comes to Mexican street corn. I get rabid. I completely stop caring about my physical appearance or bodily noises, the entire world around me disappears. My eyes point in different directions, nose full of cotija cheese, chunks of corn taking permanent residence in my purchased pearly whites. And I don’t even care. The only thing I care about is how. I can consume. More corn.
This is a BBQ/sporting event/family reunion dinner/Grandpa’s wake/release from prison party must. Corn made any other way is a waste of dental floss.
ingredients
¾ cup finely grated Parmigiano-Reggiano cheese
¾ cup crumbled cotija cheese (it’s like Mexican feta!)
½ teaspoon freshly ground black pepper
4 ears corn, husked and halved
1 tablespoon vegetable oil
1 teaspoon kosher salt
2 tablespoons mayonnaise
Cayenne pepper
¼ cup chopped fresh cilantro leaves
1 lime, cut into 8 wedges
steps
Preheat a large cast-iron skillet over high heat.
On a plate, combine the Parm, cotija, and black pepper.
Use a brush to coat the pieces of corn with oil, or get them greasy with your hands.
Season with the salt and lay as many pieces as will fit comfortably in the skillet.
Cook, turning every 2 minutes, until some bits are blackened and the corn is cooked, about 8 minutes total.
Working quickly, brush each piece with a thin layer of mayonnaise, then roll the corn in the cheese mixture and sprinkle with cayenne to taste.
Put all the cheesy corn on a platter, garnish with the cilantro, and serve with lime wedges for squeezing.
