Recipe: Mexican Street Corn
For more than one reason, I was tempted to title this post, "A Street Corn Named Desire." Aside from my love for theatrical puns, this thing is irresistible and has just the right amount of kick. The street corn, I mean. I actually owe my introduction to this savory treat to Andrea Tabler, the talented author, blogger and business consultant behind, Tabler Party of Two. I met Andrea last week at the Social Media Marketing World Conference 2017 in San Diego. We both signed up for a dinner meet-up, along with six other conference attendees, at San Diego's Bracero Cocina.
The dinner meet-up was one of the week's many highlights. I got to meet some very talented and creative people, who also happen to be quite charming dinner company! I enjoyed getting to know everyone so much that I didn't have much time to study the menu. Just before our server came by, Andrea suggested that I order a side of the "esquites" street-style corn. I went with her recommendation, along with a serving of the risotto mexa. All I could say was wow. As much as I liked the risotto, it was the street corn I've been daydreaming of ever since.
Andrea mentioned that she had a recipe for insanely good Mexican street corn on her blog. I found her recipe for Insanely Delicious Mexican Street Corn and decided to make it for dinner tonight.
- 1 lb. grilled corn
- 2 tbs mayonnaise (I used mayo with olive olive)
- 3 tbs cotija cheese
- garnish with chili powder and cilantro
- Preheat oven to 350
- Combine corn, mayo and cotija
- Place in casserole dish or cast iron skillet
- Bake for 15 minutes or until heated through
I couldn't find cotija cheese, so I substituted a mozzarella-style cheese, which worked out just fine. I'll keep an eye out for cotija next time.
How was the street corn, you may ask? These before-and-after shots might answer your question. Thanks, Andrea!