Recipe of the Month
Mexican Street Corn
Recipe by [author name]
Ingredients
- 4-6 Sweet Corn on the Cob
- 1/4 Cup Chopped Cilantro
- 2 TSP Tajín (more if preferred)
- 0.5 OZ Cotija Cheese
- 1 lemon (sliced) 2 TBSP Neutral Oil
Instructions
- If in the husk, trim the tassels of the husk and peel back all layers of the husk.
- Chop the cilantro roughly into small pieces. Crumble the cotija in your hands straight into a small bowl. Juice the limes.
- Heat a cast iron on the stove at medium-high heat. Add 2 TBSP neutral oil. Allow to heat for 2-3 minutes. Char the Corn (additional cooking options in post)
- Add the corn on the cob into the heated cast iron. (Or onto grill if grilling)
- Char each side for 2-3 minutes, until the corn begins to brown/char.
- Char for about 10-minutes, until all sides are charred and slightly browned.
- Remove from the cast iron (or grill) and place onto the serving plate/platter. Turn off the stove.
GARNISH THE CORN
- Using a basting brush, dip the brush into the bowl of lime juice and spread all over the corn. I add lime only on the top of the corn as it will soak toward the bottom, but you can rotate the corn to reach all sides.
- Using a spoon or your fingers, next sprinkle the corn generously with tajín (or chili powder). I sprinkle only on the top of the corn, but you can rotate the corn to reach all sides.
- Sprinkle the corn generously with the chopped cilantro.
- Top with crumbled cotija cheese (optional).