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!
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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