Mexican sweet corn

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Ingredients

3 ears sweet corn
1 1/2 Tbsp mayonnaise
1 1/2 Tbsp sour cream or créme fraiche (optional)
1 tsp chipotle chilli powder (or 2 tsp of sauce)*
1 lime or lemon (optional)
salt to taste
1/4 C cheese (Replace the traditional Panela with a crumbled feta. I’ve used grated pecorino, also good!)>

Summary

Golly, here’s a thing worth sharing.  Not that there’s anything wrong with a simple supper of fresh corn and cracked pepper.  Not at all!  We’re just saying perhaps these spicy, cheesy, tangy ears of grilled corn are calling us all.  Thank you Mexico and thank you summer sweet corn.

Mexican sweet corn

Adapted from this recipe and inspired by the street corn of Oaxaca.

Shuck the ears of corn (do you say ‘shuck’ for corn? Are they like oysters?) and blanch for a minute in a pot of boiling water. Remove, then continue to cook them on a hot bbq plate or a cast iron kitchen griddle or pan so they’re extra smokey and charred.

Combine the mayo (plus sour cream or créme fraiche if using) and chilli with a squeeze of lime/lemon* and a pinch of salt. Check the taste and tweak to your liking. *Note, lime/lemon is not traditionally added, see customer comments below!

Smother the cooked corn cobs with the mixture, add a teeny sprinkle of more spice for good looks, then roll in the cheese. Devour, margaritas optional.

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Comments

  1. Oh!! Amazing to see this mouth watering.
    Just a couple of changes for a “real Mexican recipe”
    – the Cheese is “Panela” and is more like a type of Feta Cheese, not a peccorino
    – is just Mayonesse, not cream (although some of us is like cream on it)
    – there is no lemon on this
    And the state is Oaxaca (it sounds like Oahaca)

    1. Thanks Lucy! Great to hear from you. Thanks for the cheese tip – yes I saw some recipes using a feta style as well to replace the beautiful Panela. Good to confirm that is closer to the original. I can’t help adding a squeeze of lime or lemon, apologies for the adjustment! I’ve added in your edits, thank you!