Just in time for Cinco de Mayo, a delicious Mexican Street Corn on the Cob recipe shared by Chef Israel Reyes of Diamanete Cabo San Lucas. Nestled on 1.5 miles of stunning coastline and magnificent dunes, Diamante is a paradise of beauty, privacy, luxury and world-class service.
This Mexican Street Corn on the Cob was created by Chef Reyes to put some fun and flair into your Cinco celebration!
- 6 yellow sweet corn on the cob
- 1 tablespoon kosher salt
- 4 oz. unsalted butter
- 4 leaves of Epazote (Mexican herb)
- Sufficient to cover corn Water for cooking
- 6 thick wooden sticks
- 2 cups finely grated Cotija cheese
- 1 cup mayonnaise
- 3 tablespoons Salsa Valentina
- 1 Place the corn in a pot. Add water until the corn is completely covered with water.
- 2 Add salt, butter and Epazote leaves.
- 3 Allow to cook on medium heat for 15 minutes. Drain the water.
- 4 Push the wooden sticks into the thickest center of the cob. Holding the cob on the wooden stick, spread mayonnaise on the corn and roll in to Cotija cheese.
- 5 Place the corn on the cob on a plate. Served with Salsa Valentina.