Friday, May 4, 2018

Happy Cinco de Mayo - Mexican Street Corn Recipe

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

INSTRUCTIONS
  • 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

Disclosure: I was not compensated for this post. Regardless, I only recommend products or services I use or would use personally and believe will be good for my readers. Your opinions may vary from my opinions. You can also go here and read my PR Polices.

No comments:

Post a Comment

Thank You For The Sweet Comments!