How many of you celebrated Cinco de Mayo yesterday? We did and we’re still celebrating today by eating up our leftovers from yesterday. For those of you who enjoy eating Mexican cuisine, we’ve got a guest-post recipe for you from Chef Israel Reyes at Diamanete Cabo San Lucas. This recipe makes 6 servings. Looks delicious!
Mexican Street Corn on the Cob Recipe
6 yellow sweet corn on the cob
1 tablespoon kosher salt
4 oz unsalted butter
4 leaves of Epazote (Mexican herb)
Water for cooking (sufficient to cover the corn)
6 thick wooden sticks
2 cups finely grated Cotija cheese
1 cup of Mayonnaise
3 tablespoon Salsa Valentina
Place the corn in a pot. Add water until the corn is completely covered with water. Add salt, butter and Epazote leaves. Allow to cook on medium heat for 15 minutes. Drain the water. 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. Place the corn on the cob on a plate. Served with Salsa Valentina.
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I like to have variations for corn when it is in season. The epazote should give the corn a different flavor.
Very interesting variation for corn on the cob. I have never heard of Epazote but I imagine I could find it in one of the stores around here. I am looking forward to fresh corn this summer.
We love fresh corn on the cob! This sounds like a great variation and perfect for summer nights! Thanks for sharing another great recipe!!
I have been wanting to try making this type of corn. It sounds really delicious!
That’s a long time to cook the ears it seems to me. Don’t they get mushy?
This sounds super good. It isnt corn season here yet but when it does happen, I am going to try this. I hate to be ‘sate’ vain, but Iowa has some of the best sweet corn, well worth the wait. Everyone looks forward to sweetcorn eiher ou of the garden or at stands selling it.