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.
Mexican Corn on the Cob. Photo: Diamanete Cabo San Lucas.
This Mexican Street Corn on the Cob was created by Chef Reyes to put some fun and flair into your Cinco celebration!
Ingredients
6yellow sweet corn on the cob
1 tablespoonkosher salt
4 oz.unsalted butter
4leaves of Epazote (Mexican herb)
Sufficient to cover cornWater for cooking
6thick wooden sticks
2 cupsfinely grated Cotija cheese
1 cupmayonnaise
3tablespoons Salsa Valentina
Preparation
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.
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