Mexican Street Corn on the Cob Recipe
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.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
