Monday, March 26, 2012

Heavenly on the cob

Last summer we took a trip to El Paso, TX and Caballo, NM to visit Cody's family. While there I went with Cody's sister, Valerie to Music Under the Stars. It's a picnic-like family setting where you can listen to various genre's of music and eat good food. Val bought this wonderful Picasso like, corn on the cob. I'd never had corn made like that before. So colorful you just know it's bursting with flavor. She let me have a bite and I immediately fell in love. I've been looking for an "authentic" recipe ever since.

Well considering I'm on Pinterest 24/7 like it's my job, I was as giddy as a school girl when I found this recipe. There was my Heaven on a cob, I'd been praying for. And because I don't dare keep this delicious recipe to myself, I'll share it with you fine folks.


Mexican Street Corn


5-6 large ears of corn
Stick of Butter
1/2 cup Mayonnaise
1- 1 1/2 cup Queso Fresco or Cojita
4 tablespoons fresh Cilantro, minced
4 teaspoons Chile Powder
1 Lime, cut in wedges


1. Preheat oven to 400 degrees F. Rub the butter on corn and sprinkle with salt and pepper. Roast about 20-30 minutes. Turn half way through.

2. Remove from oven. Working on one ear at a time, brush with Mayonnaise, sprinkle with cheese, cilantro and Chile powder, pressing it into the corn to help it stick. Sprinkle with salt and pepper and serve with Lime wedges.

1 comment:

  1. Oh yum. I am totally looking forward to corn being in season. So glad you shared this at Scrumptious Sunday!


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