Happy Cinco de Mayo - Mexican Street Corn Recipe

Friday, May 4, 2018

Here is a last minute recipe for a tasty Cinco de Mayo dish from Chef Israel Reyes at Diamanete Cabo San Lucas.

Mexican Street Corn on the Cob INGREDIENTS
  • • 6 yellow sweet corn on the cob
  • • 1 tablespoon kosher salt
  • • 4 oz unsalted butter
  • • 4 leaves of Epazote (Mexican herb)
  • • Water for cooking (sufficient to cover the corn)
  • • 6 thick wooden sticks
  • • 2 cups finely grated Cotija cheese
  • • 1 cup of Mayonnaise
  • • 3 tablespoon Salsa Valentina

  • Place the corn in a pot
  • Add water until the corn is completely covered with water
  • Add salt, butter and Epazote leaves
  • Allow to cook on medium heat for 15 minutes
  • Drain the water
  • Push the wooden sticks into the thickest center of the cob
  • Holding the cob on the wooden stick, spread mayonnaise on the corn and roll in to Cotija cheese
  • Place the corn on the cob on a plate
  • Served with Salsa Valentina
Serves 6 portions

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