Easiest Mexican Street Corn

This is going be so corny, you guys.

OHHHHHHHH no I diiiii’int.

Do you Mexican street your corn? Yes, Mexican streeting is a verb. Duh.

I halfway Mexican streeted my corn over the weekend, then decided upon consumption that I must definitely full-on Mexican street my corn, and show it to you so that you can definitely full-on Mexican street your corn.

I feel like we’re really getting somewhere, don’t you?

First of all, CORN! There is seriously no better summer food than the sweet, pimpness of corn. It’s like eating a log of nectar-y, burst-y bliss.

Rotate. Chew chew chew. Sob sob sob.

Rotate. Chew chew chew. Sob sob sob.

You know.

This right here? ^^^ Let me just interject real quick and tell you that I’m garnishing my Mexican Street Corn with cilantro flowers. Cilantro flowers. Not because I’m some pretentious wizard of the Earth and prefer each flower petal to face Northeast in order to align with my inner precious hippie soul of the underworlds.

It’s simply because my garden cilantro bolts. Every time. Like, five minutes after I plant it. So now, anytime we plant cilantro, we plant it with the intention of bolting it. Because a) not only do you get pretty, pretentious cilantro flowers to garnish your Mexican Street Corn and other Mexican-y food dishes. But! You can also harvest the coriander seeds, dry them out and save them to grind.

This message is brought to you by the Death Thumb Gardener.

I make my Mexican Street Corn a tad differently from the norm. I start with the most wonderful invention in all the land. Better than light bulbs. Better than the wheel. Better than the loafer.

COMPOUND BUTTER.

And I just get willy nilly with it. Chop chop chop up any herb in the garden. This time around I used parsley, cilantro and oregano. But you could add basil, dill, rosemary! Whatever makes you weep like a baby.

Mix the finely minced herbs with about 4 Tbs. of softened butter, garlic powder and a pinch of salt. omg.

omg.

o.

m.

g.

Rub it all over each shucked corn. Ah, shucks! (<–sorry. I should backspace, but I totally won’t.)

Then you’ll just grill the corn all over until it’s charred and browned and deliciously succulent and you want to punch yourself.

Then, part deux!

Brush that ish with mayo, and simply roll it in a sea of crumbled queso fresco. Lightly, heavily, whatever, go nuts.

Then garnish it with a bit of finely chopped scallions, the pretentious cilantro flowers (or cilantro leaves), and a teeeensy sprinkle of cayenne or paprika. If you want spice, go with cayenne. Smoke? Paprika. I went with paprika and I still can’t rightly believe my life during those moments.

One more thing! LIME JUICE. I forgot to photograph the lime wedges because I’m a raging idiot. But for the dear love, squeeze each cobby with a bit of lime and you shall seeeeee the light.

The Mexican Street Corn light.

Easiest Mexican Street Corn

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Ingredients

• 6 cobs of corn, shucked
• 4 Tbs. softened butter
• 2 Tbs. finely chopped herbs (parsley, cilantro, oregano, basil, thyme - anything!)
• 1 tsp garlic powder
• 1 pinch of coarse salt
• about 2 Tbs. of mayo (maybe more)
• 1 cup crumbled queso fresco
• finely chopped scallions, for garnish
• tiny sprinkle of cayenne or smoked paprika
• lime wedges, for garnish

Instructions

1. In a small bowl, combine the chopped herbs, garlic powder and a pinch of salt with the softened butter. Mix to combine. Rub the compound butter all over each corn cob, with your hands. It might gross you out, but you're still a good person.
2. Place the corn on a preheated grill, and cook until you get good grill marks all over.
3. Remove the corn from the grill the brush each cob with the mayo. Then roll the corn in the queso fresco. Garnish with scallions, cilantro, a sprinkle of cayenne or paprika, and plenty of lime juice!
4. Makes six cobs. Der.

7.8.1.2

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https://bevcooks.com/2016/06/easiest-mexican-street-corn/

Get Mexican Streeted.

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