Our guest editor this week is Pati Jinich, authority on Mexican cooking and author of Pati's Mexican Table. She'll be sharing a week's worth of recipes, choosing a Wildcard winner, answering our questions, and giving away a few copies of her book.
Messy goodness on a stick. That’s what this is. Crunchy, juicy, sweet corn slathered in butter and mayo, coated in crumbled queso fresco, sprinkled with chile powder and salt, and drizzled with lime juice: it is one of those ubiquitous street foods of Mexico. I stalk street corn vendors when I am in Mexico, and my kids do exactly the same thing. To keep us all out of jail, I give them a hit of the "crazy corn" at home. Though my boys tend to have radically different preferences, this is one where their preferences clearly align: they want everything on there. When you serve it, just lay out all the garnishes -- and lots of napkins -- and let them go.
Crazy Street Corn
6 fresh ears of corn, husked and rinsed 1 tablespoon vegetable oil, if grilling Unsalted butter, to taste Mayonnaise, to taste 1 cup crumbled queso fresco, Cotija, farmer’s cheese, or mild feta Kosher or coarse sea salt, to taste Dried ground chile, such as piquín, ancho, chipotle, or a Mexican mix 3 limes, halved, for squeezing on top
I forgo my job in the Washington DC policy research world to research, test, taste, cook, write, teach and talk about Mexican food. Not only because of nostalgia and desire to connect to my roots, but because I love sharing all I learn and I am fascinated by Mexico cuisine's richness and depth.