Mexican Street Corn On The Cob
Mexican Street Corn On The Cob
By John Scroggins |
May 5, 2018 1:14 pm
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!
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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.
John Scroggins
As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.
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