Mexican Street Corn is a hit at every summer party! Sweet corn, cooked to crispy perfection and then drizzled in butter, sprinkled with sea salt, Cotija cheese, cilantro and finished with lime!
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We love this corn and make it frequently. And not just on the BBQ. When the weather doesn’t cooperate I pop it under the broiler. It comes out great! Cotija cheese is a hard cheese made from cow’s milk that originated in Cotija Mexico. It comes in a block that is easily crumbled and can be found in most supermarkets.
Cilantro, a powerhouse when it comes to antioxidants, also acts as a digestive aid and is known as a great detoxifying agent for those with high mercury levels. The power of herbs is truly amazing! Some people have a hard time telling parsley and cilantro apart. Here is a little tool I teach my students…parsley starts with a “p” and the leaves are pointy. Cilantro starts with a “c” and the leaves are curvy… no my students aren’t five, but believe me once I tell them that little ditty they never forget it (and now neither will you. Seriously, try to forget, you won’t be able to).
I always use Maldon’s Flaked sea salt to finish our dishes here at The Organic Kitchen!
This corn is truly fabulous. I hope you love it as much as we do!
The Recipe: Mexican Street Corn
Tips and what you will need: I use coconut oil instead of grill spray to prevent sticking. Just wipe down grill with a little coconut oil on a paper towel. I love this sea salt. You will need a large stock pot. This is the stock pot of my dreams. We love our mini grill for excursions to the park or beach but use a regular size grill in the backyard. (affiliate links)
- Serves 6
- 6 cobs of white or yellow corn
- ¼ cup crumbled Cotija cheese, crumbled
- ¼ cup cilantro, chopped
- 2 limes, quartered
- sea salt
- olive oil or butter
- Heat grill to 425 degrees when corn is almost done boiling.
- Place a large pot of water on cooktop. Add corn on the cob. Place burner on high heat. Bring water to a boil and allow corn to boil for three minutes.
- Remove corn from water and set on hot grill, close lid. Turn corn every few minutes till corn is scorched a bit on all sides. Remove from grill, brush with butter or olive oil. Sprinkle with sea salt, cotija cheese and cilantro. Drizzle with fresh lime juice.
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