Mexican Corn on the Cob

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The original one and only! Even though some here in the states like to take credit for it, this wonderful, mouthwatering, beautiful summer favorite originated in MEXICO!!, not at your local state fair.

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Ingredients

  • 6 fresh ears of corn, husked and rinsed
  • 1 tbsp vegetable oil
  • Unsalted butter
  • Mayonnaise
  • 1 cup crumbled queso, Cotija or Fresco (Fresco is my fav, a little milder)
  • 3 limes, halved to squeeze on top
  • Salt to taste
  • Dried ground chile Piquin, Tajin or a Mexican mix, or to taste.

Preparation

Step 1

TOPREPARE
Brush the ears of corn with a bit of oil. Place over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning them every 3 minutes or until the corn is down, anywhere from 9 to 12 minutes.Remove from the heat. Alternatively, you can simmer the corn in water until tender.

Let everyone decide what they want on their Crazy Corn. You can stick the corn on corn holders or a wooden stick.

The traditional way is to spread butter and a layer of Mayo. Then the corn is thoroughly“breaded”with the crumbled cheese, sprinkled with salt and ground chile and finally, drizzled with freshly squeezed lime juice.

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