Mexican Street Fair Corn

By • June 6, 2011 • 47 Comments



Author Notes: Nothing new, been done countless ways and yet if you get, grow or steal perfect sweet corn and make this dish you will continually come back to it again, and again, and again throughout the summer.thirschfeld

Serves 4

  • 8 ears of the tastiest sweet corn, still in the husk, you can lay you hands on
  • mayonnaise
  • 2 cups grated hard cheese, Manchego, Asiago or Cotija
  • 2 tablespoons Ancho Chile Powder
  • 1/2 teaspoon garlic powder
  • Kosher salt and fresh ground pepper
  • 3 tablespoons cilantro, minced
  • lime wedges
  1. Soak the corn in a water filled sink for 2 to 4 hours.
  2. Fire up your grill for direct heat grilling. While the grill is heating peel back the husks leaving them attached to the ear of corn making a handle. Remove the bulk of the silks but you are going to be grilling the corn so any remaining threads will burn off, this is one of the pluses of grilling corn. Combine the cheese and cilantro on a large plate. Combine the ancho and garlic powder.
  3. When the grill is hot add the corn and cook it until tender. It should get splotches of brown caramelization if the grill is hot enough.
  4. When it is done use a pastry brush to paint the ears with mayonnaise. Roll them in the cheese and cilantro crust. Then sprinkle with chile garlic powder combo and salt and pepper. Serve with a squeeze of lime.
Jump to Comments (47)

Tags: barbecue, serves a crowd, Summer, Vegetables

Comments (47) Questions (1)

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Shroom

over 2 years ago Iris9

Just made this using Asiago -- wowsers, was it ever good. I ate two cobs in the span of 10 minutes, working it like a beaver. Wouldn't change a thing about this recipe. Thanks for posting!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Nothing like sweet corn, love your spin on it!

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about 3 years ago thirschfeld

my black berries are getting close and I am looking forward to a nice blackberry pie

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Blackberries! You are so lucky, will be a few months before they are ripe, around here.

Ozoz_profile

about 3 years ago Kitchen Butterfly

Super hero...........

Ozoz_profile

about 3 years ago Kitchen Butterfly

Genius. Genius. Genius................I'm s o waiting for corn season. Super herp

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about 3 years ago thirschfeld

Thank you for you kind words KB, but it really isn't my idea it is a play on countless others that have done this before me.

Me

about 3 years ago wssmom

I cannot, repeat, cannot wait for summer corn season! Most try this ASAP!

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about 3 years ago dymnyno

ditto!

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about 3 years ago dymnyno

Wow, Tom. The top 3 recipes in Most Buzz!! All are must try soon recipes! Lets renane this Tom52!

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about 3 years ago dymnyno

I mean rename!

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about 3 years ago The DuelingDoctors

It's Cotija not Cojita...just thought you might want to change your spelling!

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about 3 years ago thirschfeld

thank you and I knew that. I either didn't have my glasses on this morning or I was thinking about a mojito. Since it was early this morning I will say it was no glasses.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

that's your story and you're sticking to it?

Me

about 3 years ago wssmom

Mojitos! Yay!

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about 3 years ago Sagegreen

Can't wait for our corn season. This will be on the menu.

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about 3 years ago thirschfeld

I am waiting eagerly

Eda_takoyaki_cooking

about 3 years ago edamame2003

this is my favorite way to eat corn in the summer--no idea the secret ingredient was mayo! thank you--will be making this often.

Eda_takoyaki_cooking

about 3 years ago edamame2003

love the photo too!

Cimg0737

about 3 years ago cookinginvictoria

This is one of my favorite ways to eat corn, and your recipe looks amazing and very authentic. Can't wait until August, when I can FINALLY get local corn, so that I can try out this recipe. I am getting hungry just looking at your photo!

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about 3 years ago lastnightsdinner

It's just the best, isn't it? Love corn served this way.

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about 3 years ago thirschfeld

yes it is and so do I

Me

about 3 years ago TheWimpyVegetarian

I would never have guessed the mayo! I've rolled my corn in similar things to your recipe, but am always a little frustrated when they slide off with the butter. Brilliant to use mayo!

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about 3 years ago thirschfeld

ChezSuzanne the mayo is far from my idea. If you go to a good Mexican grocery you can get mayo made with lime.

Me

about 3 years ago TheWimpyVegetarian

Yes, I've seen it, but I just never thought about basting corn with it and using it as "wallpaper paste" for everything else. I really love it the idea.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I was hoping someone would do a street corn recipe, and yours sounds fabulous as usual!!

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about 3 years ago thirschfeld

thank you

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Roast corn on the street is definitely one of the best foods in the world. (Though, I must say, I think the corn at the Minnesota State Fair may be even better than elotes ;). ) Thanks for sharing your rendition!

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about 3 years ago thirschfeld

I am guessing they do have good corn in Minnesota, maybe, as good as here in Indiana. LOL.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Haha! We might need a midwestern corn-state throw down! Do you guys use the saying "knee-high by the 4th of July" down there too?

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about 3 years ago thirschfeld

I grew up with that embedded in my head. We like to believe that but the truth is any more with hybrids it is shoulder high. Although this year with the wash outs we have had it will be close.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

No kdding. Crazy weather this year.

Me

about 3 years ago TheWimpyVegetarian

Crazy weather out here in northern CA too. We finally broke down today and turned on the heat. We were in Tahoe Memorial Day weekend and got 6" of snow. Crazy weather everywhere I'm thinking. :-(

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about 3 years ago Panfusine

totally agree about the roast corn!

Dscn3274

about 3 years ago inpatskitchen

Great way to "change up" grilled corn...I love it!

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about 3 years ago thirschfeld

thanks

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about 3 years ago thirschfeld

thanks, glad I could help.

Lorigoldsby

about 3 years ago lorigoldsby

Can't wait until Wilson's Farm Market gets their summer corn ready!

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about 3 years ago thirschfeld

Lori last year I got the best corn ever from the Indiana Academy. It is a church school just down the road from me and after my corn flooded out I tried theirs. It was out of this world. The best part is it is a small farm stand that is put together by the students and they grew all kinds of good stuff. I highly recommend giving it a go. They have great looking strawberries right now and if mine weren't so prolific this year I would be supplementing them from these folks. Its on St. 19 going north after you cross the Morse bridge coming out of Cicero.

Lorigoldsby

about 3 years ago lorigoldsby

Thx Tom--I will check them out! don't you get a little jealous when all of the NY area kids get to have their get togethers? we need a midwest meetup! Maybe the OH, WI, IL & MN folks can bring their best ears of corn.

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about 3 years ago Panfusine

remember this photograph from your inspiring blog post on vegetarian food & meatless dishes! brings back memories of coal roasted ears of corn rubbed with salt, cayenne & lime after the first monsoon rains in Mumbai!

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about 3 years ago thirschfeld

I am imagining eating roasted corn after the monsoons and just have this very surreal literary vision. Sounds like a great idea to me.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wouldn't have guessed the mayo. Fantastic.

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about 3 years ago thirschfeld

it acts as the wall paper paste.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

dig.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This corn is so delicous, a local restaurant, Habana Outpos here in Brooklynt is famous for their mexican corn I always wondered what was on it now I know. Great recipe thank you.

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about 3 years ago thirschfeld

lucky to live close to a place who makes it. Thank you