• Mexican Street Corn

    Original post for SIMON can be found here

    Having recently returned from a month-long trip in Los Cabos, Mexico, I was anxious to incorporate some of those flavors in my cooking back home. I was there working as a food stylist for a cookbook and made sure to taste test everything we photographed — for research purposes of course. I’m already a big fan of Mexican cuisine, and you’d think I’d be tired of it after a month, but when I returned home I couldn’t wait for more. This grilled corn recipe is so simple and such a crowd pleaser — I mean, you don’t even need utensils or a plate to eat it. Enjoy!

    Mexican Grilled Street Corn
    Serves 4

    4 ears shucked corn

    ½ cup crumbled feta or Cotija cheese

    ¼ cup mayonnaise

    1 tsp ancho chili powder

    ¼ cup cilantro, finely chopped

    1 lime, cut into wedges

    1. While preheating your grill, shuck the corn and tie back the husks.

    2. Once the grill is ready, place the corn directly on the heat, rotating occasionally until cooked through and lightly charred on all sides.

    3. Remove from grill and spread a spoonful of mayo on each corn cob. Sprinkle cheese, cilantro, and chili powder over all sides of the corn. Top with a squeeze of lime and serve immediately.

    Bon appetit!