One of our favorite foods to find during the summer is Mexican Street Corn.
What to look for when picking corn:
Corn can be a difficult one to pick at the store, because it has so many layers it’s hard to know what the inside is going to look like.
However, there are a few symptoms and signs, to picking the perfect corn on the cob.
- Look for tiny brown holes, towards the top of the husk – This means worms have gotten to the corn, and we do not recommend picking it. If it has worm holes, put it back, and avoid it.
- Brush your fingers along the corn, and feel for plump kernels – Your kernels should be plump, but if you are feeling indentation, or it’s extremely hard, you probably shouldn’t put it in the cart. Go for plump and plentiful.
- Look for brownish/white corn hair that is sticky to the touch – I refer to this as corn hair, but not really sure what it is actually called. If your corn hair has black on it, it is over – ripe and probably has some bad spots. Go for the brown sticky hair.
- Look for bright green and tight husks – If your husks are browning or falling apart, they were either treated badly through transportation, or are over or under ripe. The brighter the green the better. It should also be tight on the corn, not limp, wrinkly, or falling off.
What is mexican street corn?
Mexican street corn is an actual authentic dish from Mexico. They take corn and rub a creamy mayo mixture on it.
Add a little seasoning and it’s corn perfection!
It is usually found, being sold on the side of the street, in these little shops or carts, hence the name, Mexican Street Corn.
I prefer to Americanize my corn a little, and this recipe is the perfect combo of that. It is extremely authentic, but the sauce isn’t as homemade as it would be in Mexico.
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Mexican Street Corn Recipe
Ingredients
- 4 ears of corn
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon garlic salt
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 cup freshly grated Parmesan cheese (could also use cotija or feta cheese)
- 1 bunch cilantro finely chopped
- 2 limes
Instructions
- Preheat oven to 350 degrees.
- Place corn (still in husk) directly on oven rack.
- Bake for 30 minutes or until corn is fully cooked, remove and let cool for at least 5 minutes.
- In a bowl, whisk together mayonnaise, sour cream, and garlic salt.
- In a separate bowl, whisk together paprika and chili powder.
- Remove husks from corn.
- Spread about 1 Tablespoon of mayonnaise mixture on each ear of corn.
- Sprinkle with paprika/chili powder mixture.
- Top with feta cheese and minced cilantro.
Notes
- Look for tiny brown holes, towards the top of the husk
- Brush your fingers along the corn, and feel for plump kernels
- Look for brownish/white corn hair that is sticky to the touch
- Look for bright green and tight husks
Nutrition
Equipment
- small bowl (2)
- Whisk
Recipe Details
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